Now that I am a bit more settled in Riverdale, I’ve been experimenting with vegan cooking again. Lately I’ve been inspired to recreate vegan foods that I enjoy at restaurants or even the gym. Here’s a cous cous recipe inspired by a dish from the Market Cafe in the downtown Manhattan. It came out really good, even better than the original. I did enhance it with extra stuff. Here’s the pic and recipe, enjoy!
To make cous cous – follow directions on the box. I used african cous cous from Fairway and boiled it in 1.5 cup of water, one spoon of safflower oil, 1 spoon of lemon juice, salt and black pepper.
To make the salad – add chopped red bell pepper (I boiled it for a minute), cucumber, salt/pepper, dry cherries, and chopped cashews (soaked for 24 hrs), also chives, dill, and green onion.
Mix the above two items and serve!