So we're in a full blown self-quarantine, and we're also subject to the available food left at our local supermarket. The goal is to get through a full week of dinners without completely relying on frozen veggies and a canned goods. So here's what we got for day one.
What I changed:
No lemons, just because I didn't want to
No zucchini or cucumber, the store was out
Double the amount of #eggplant to make up for the lack of zucchini and cucumber
No fresh mint
No pomegranate seeds
Source: Lazy Cat Kitchen | Serves: 2 big servings | Time: ~30 min
½ cup uncooked couscous or quinoa
½ cup cooked #chickpeas
20 cherry tomatoes, quartered
1 large eggplant, sliced thickly
14 kalamata #olives
Sprinkle of dry mint
2 garlic cloves, finely chopped
3 tbsp EVO
½ tsp chili powder
1 tsp cumin
1 tsp paprika
Make couscous or quinoa according to box instructions, set aside if it finishes before you get everything else done.
Heat up 2 tbsp of olive oil in a small pan. Throw in chopped garlic and sauté on a small-medium heat, stirring frequently, until soft and fragrant. Chuck tomatoes in, season with a bit of salt and pepper and sauté them gently until they start releasing their juices, but take them off the heat before they start falling apart.
Brush eggplant with a little bit of oil and grill them on a griddle pan until cooked on both sides. Sprinkle with salt, cumin, paprika and a touch of chilli afterwards.
Mix couscous or quinoa with chickpeas and mint.
Divide olives, grilled veg, couscous and sautéed tomatoes between two bowls. Enjoy!
What I ate and drank today
6 glasses of water
1 cup of coffee
1 cup of decaf
1 apple & chickpea sandwich with greens
limited, quarantined, but have a step to do step aerobics tomorrow