Balsamic Laced Couscous Bowl and a Growhouse

Tonight for dinner we had mixed veggies with couscous and manchego, we had plenty to get rid of so this is the way to do it.  Kale Chips made yet another appearance, as did slow roasted tomatoes and spring onions, both brushed with balsamic. I also discovered a new light source- the grow house.  It’s not as exciting as you might think, it’s only kale and peppers growing, but the light is much better for food photography than the yellow glow typical to the every day household light, so it will do for now.

Balsamic Laced Couscous Bowl
Serves 2
Couscous for 2
8-10 Cherry Tomatoes
Manchego Cheese
Capers
Kale Chips
4 Spring Onions
5 or 6 Mushrooms
5-6 Asparagus
Handful of Edamame
4-5 Tbsp Balsamic Vinegar
Olive oil
Cauliflower

Slow roast the tomatoes, brush with a couple tbsp of balsamic. Thirty mins later, crush the spring onions and roll into salt, pepper, balsamic, and olive oil, add to the baking sheet with the tomatoes. Destem the kale, and rinse, set aside to dry. Steam the cauliflower and asparagus and edamame if necessary. In a frying pan, heat some olive oil and saute mushrooms with red chilie powder for about 4 mins until they brown and release juices, season. Once tomatoes are done, remove and throw the kale brushed with olive oil, salt and pepper into the oven at 300 for 15 mins. Cook the couscous and add all the ingredients. Top with shaved manchego cheese. If the dish is a little dry, add some balsamic and extra virgin olive oil into the mix.