Sunday, June 6, 2010

Get a load of the curves on those chickpeas!

Listen up boys and girls. Sometimes you have to have something besides delicious meat on your plate. I know, it sounds crazy but it's true. Allow me stereotype for a minute. Most intelligent women and "enlightened" folks know this already so if you belong to one of those groups feel free to skip ahead to the recipe. But you tough, power lawnmower drivin', Maxim reading types might want to read on.  I know you're a little confused right now. Before you punch the walls of your wood-paneled man cave, think about it. See that poster of UFC Heavyweight Champion Randy Couture on your wall? How do you think he got so big and scary? Yup, he ate lots of salads and vegetables, and drank lots and lots of GNC Muscle Milk (ever see that stuff? really creepy, like breast milk in a can). You want to be big and strong like that don't you? Sure you do. So here's the thing. I'm not saying you have to go out and start eating wild dandelion greens with tofu (although that could be delicious). No, what I'm saying is try adding a bit of vegetables and grains to your meals. Eating healthier might make you a little less puffy and perhaps you'll no longer have to beat your chest when someone weaker than you walks by. Smarter eating breeds smarter people. Eat some vegetables and read a book.  It'll make you a nicer person.  Now on to the food!



Okay, now that that's over with here's a recipe for a salad that will convert the meatiest of meat eaters. It's a Curried Couscous and Chickpea Salad with Fresh Mint.

1 TBSP olive oil
1 medium onion, chopped
2 ribs celery, chopped
2 garlic cloves, minced
1 cup canned chick-peas (rinsed and drained)
1 tsp curry powder
1/2 tspn cumin
kosher salt & fresh cracked black pepper, to taste
1/2 tsp cayenne
2 sprigs fresh mint, chiffonade
1 cup vegetable broth
1 cup couscous (uncooked)

In a large pot, cook onion, celery and garlic in the olive oil over medium low heat until soft, about 5 minutes. Add chickpeas and spices and continue to cook, stirring occasionally for 5 minutes. Add broth, increase heat and bring to a boil. Stir in couscous, cover, remove from heat and let sit for 8 minutes. Fluff with a fork and toss in the mint. Serve immediately.

You could even add shrimp or chicken if you can't deal with it being meatless.  Try it, you'll like it.



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