A light, quick dish that's full of flavor. This couscous combines the sweetness of dried fruit with the smoky salty flavors of cumin and curry powder. Perfect as a side dish with fish or chicken but can also stand on its own as a healthy, satisfying entree.
Active time: 5 min
Cooking time: 5 min
1 box toasted pine nut couscous by Near East (alternatives welcome)
1/2 cup dried apricots
1/4 cup dried cranberries
1 1/2 tsp curry powder
1 tsp cumin
1 tsp cilantro
1/4 cup pistachios (my grocery was charging $8 for a small bag so I skipped this ingredient)
Boil the water as instructed on the box. Chop the cranberries, apricots and pistachios into 1/4" pieces. Add these to the pot. Add the prepackaged spice mixture, cumin, curry powder, and cilantro to the water as it comes to a boil. Once boiling, add the couscous, stir a few times, then turn off the heat and put a lid on it for 5 minutes. After 5 minutes, fluff with a fork and serve.
Our intent: To reconfigure the lives of two 'starving' architects in efforts to keep spirits high in dire times, and eat like financiers used to.
Exhibit A: A is for Amanda. Raised in Alaska (also an A) and learned how to skin the blubber from a whale at age five. Interested in Architecture (... another A) she traveled to far and away lands (Ithaca, NY) to attend Cornell University for Architecture. Currently Amanda resides on Thompson Street in Soho, works as an architect at GW Architects, plays the oboe, guitar, and has recently mastered the art of cooking major feasts in a mini New York City apartment.
Exhibit... C: C is for Cayley. Raised in Canada, (also a C) she was tapping maple trees before she could walk. Although her early dreams were of raising tigers in Africa (as posted in her grade six yearbook), she considered architecture as another avenue in fulfilling her ambitions... Currently Cayley resides on Sullivan Street in Soho (1.5 blocks North of Amanda), works as an architect at RVA, and is working on reducing her carbon footprint by remaining South of 14th st., North of Canal, and restricted by Avenue A and the Hudson River. Inclusively.
A+C: Friends through friends, they deciphered the maze of Curry Row, sought out the most unheard of speakeasys before they were exclusive (keys anyone?), initiated Chinatown dumpling crawls, and took the best of NY brunches and brought them home - literally.
Early experimentations in food happened whilst abroad together in Rome, scouring the Trastevere markets for the freshest pastas, ripest tomatoes and most tender of bufala mozzarellas.
Now in New York, cooking has become a pleaure born through necessity. We welcome you to join our venture in food, wine, and gastronomic indulgence.