'Cause my friends are always losing the recipe:

Minted Couscous Salad  

1  10 oz box couscous
2  Cups boiling water
1 cucumber, peeled, seeded and chopped
1 19 oz can chick peas
8 oz feta cheese,  crumbled
2   tomatoes, diced
3 green onions, sliced
1/2  Cup parsley, chopped
1/2 Cup black olives
1/4 Cup chopped fresh mint (or  dried equivalent)
1/3 Cup olive oil
3 Tablespoons lemon juice
1/2 teaspoon ground coriander
1/4 teaspoon ground  cumin
1/4  teaspoon black pepper

Pour  boiling water over couscous in a large bowl; cover and let stand 30  minutes until water is absorbed. Add remaining ingredients. In a small  bowl mix ingredients for dressing. Pour over salad and refrigerate for a  few hours. six servings

Another example of why I don't post on tablescape blogs.


Food Play

Capturing the pop of a grape tomato as it exploded in my mouth, proved to be too messy.  Instead, I caught the little bulgur speckled fella before the pop.

The perfect dessert
Dark chocolate that melts in your mouth, mingling with the creaminess of banana, is almost dream worthy.