Here’s the thing about college.
Once you get your own kitchen and are off meal plans, you have to start cooking for yourself. And not only cooking for yourself, but stocking your kitchen by making grocery lists and going to the store.
Let’s just say, sometimes you throw a lot of ingredients together and call it dinner. Like, making spinach and walnut pesto pasta with some lemon juice and artichokes. Or, making too much spaghetti and putting chicken, alfredo sauce, and celery in it. Boom. Dinner.
This one I actually made for someone. He didn’t eat it. Apparently he ate dinner before. Come on. What a waste of delicious food.
Mediterranean Red Pepper and Tomato Salad
Adapted from The Vegetarian Cook’s Bible
1 red bell pepper, halved
1 tomato, chopped
1 can black olives
1 tbsp capers
2 tbsp lemon juice
1/2 cucumber, chopped
1 tbsp balsamic vinegar
1 tbsp olive oil
1 clove garlic
1 tsp dried basil
*all are approximate
1. Roast the red bell pepper and slice after roasted and skin removed.
2. Cook couscous.
3. Add remaining ingredients to couscous.