Friday, April 03, 2009

Roasted Tofu and Jerusalem Artichokes with Preserved Lemon, Couscous, Apple, Raisin and Grated Carrot Salad

Dinner 4/03

Roasted Tofu and Jerusalem Artichokes with Preserved Lemon

Couscous

Apple, Raisin and Grated Carrot Salad



While we've made this adaptation of a Martha Stewart dish many times in the past, we did a little Mediterranean twist with couscous as a base, combined with a bit of preserved lemons that we made late last year that are still hanging in there. Here's the side view...



... and coming out of the oven.



To complete the meal, we made a refreshing Apple, Raisin and Grated Carrot salad.




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