While Christian hobnobs in LA (go see him perform!), I’m rounding out the last week of my month at the Rock House. Without the option of hundreds of restaurants and take-out menus all within a few blocks, I’ve had to seek out new things to cook for myself. I can only enjoy my\u00a0Chicken Tortilla Soup<\/a> so many times before it starts to feel like water torture. So, this is what I cooked up today.<\/p>\n

INGREDIENTS:
\n1 Avocado<\/a>
\n1\/4 cup couscous + \u00a01\/2 tspn olive oil
\n1\/8 of a red onion or one shallot, finely chopped
\n1\/3 cup water
\nMixed salad greens, how much is up to you<\/p>\n

DRESSING INGREDIENTS
\nJuice of 1 small lemon
\n1\/2 tbsp olive oil<\/p>\n

1. Pre-heat the oven to 400. Peel and deseed (? Is that a thing? A word? Sounds naughty in a biblical sense.) the avocado and cut into quarters. Place them in a greased pan. (I spray with Pam, but whatever. You get it.) Sprinkle with salt and pepper. I went nuts on the pepper and will probably use more next time. I also used some garlic salt.
\n2. Roast the avocado for about 15 minutes. You want them\u00a0to look a little bit golden-brown around\u00a0the edges.\u00a0While they’re roasting….
\n3. Throw some mixed\u00a0greens into a bowl.
\n4. Juice your lemon into a little ramekin or bowl or whatever you’ve got and then stir in the 1\/2 tbsp of olive oil. That’s your dressing.
\n5. Bring the 1\/3 cup of water to boil. Once it’s boiling, add the couscous, 1\/2 tsp olive oil, and red onion;\u00a0cover and remove from heat. Let it sit 5 minutes before fluffing with a \u00a0fork.
\n6. Pour yourself a glass of wine and set your table.
\n7.\u00a0Dump the couscous and red onion mixture on top of the greens. Add the\u00a0roasted avocado and drizzle with lemon-olive oil dressing.<\/p>\n

Eat your heart out and remember to thank me later!<\/p>\n

This was one serving and a very healthy size for a girl. I ate almost 2 hours ago and am still stuffed. I could’ve done with a little less couscous for sure. On a hungrier stomach, sure. If you’re cooking for you and a dude (or, if you’re a dude, you and a chick), then double the portions and give him a bit more. That’s what I plan on doing when I see Christian next.<\/p>\n

I also plan on trying it with quinoa instead of couscous at some point. Great option if you’re the gluten-free type. And I might throw in some grape tomatoes if they’re handy.<\/p>\n

<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

While Christian hobnobs in LA (go see him perform!), I’m rounding out the last week of my month at the Rock House. Without the option of hundreds of restaurants and take-out menus all within a few blocks, I’ve had to seek out new things to cook for myself. I can only enjoy my\u00a0Chicken Tortilla Soup so many times before it starts to feel like water torture. So, this is what I cooked up today. INGREDIENTS: 1 Avocado 1\/4 cup couscous + \u00a01\/2 tspn olive oil 1\/8 of a red onion or one shallot, finely chopped 1\/3 cup water Mixed salad greens, how much is up to you DRESSING INGREDIENTS Juice of 1 small lemon 1\/2 tbsp olive oil 1. Pre-heat the oven to 400. Peel and deseed (? Is that a thing? A word? Sounds naughty in a biblical sense.) the avocado and cut into quarters. Place them in a greased pan. (I spray with Pam, but whatever. You get it.) Sprinkle with salt and pepper. I went nuts on the pepper and will probably use more next time. I also used some garlic salt. 2. Roast the avocado for about 15 minutes. You want them\u00a0to look a little bit golden-brown around\u00a0the edges.\u00a0While they’re roasting…. 3. Throw some mixed\u00a0greens into a bowl. 4. Juice your lemon into a little ramekin or bowl or whatever you’ve got and then stir in the 1\/2 tbsp of olive oil. That’s your dressing. 5. Bring the 1\/3 cup of water to boil. Once it’s boiling, add the couscous, 1\/2 tsp olive oil, and red onion;\u00a0cover and remove from heat. Let it sit 5 minutes before fluffing with a \u00a0fork. 6. Pour yourself a glass of wine and set your table. 7.\u00a0Dump the couscous and red onion mixture on top of the greens. Add the\u00a0roasted avocado and drizzle with lemon-olive oil dressing. Eat your heart out and remember to thank me later! This was one serving and a very healthy size for a girl. I ate almost 2 hours ago and am still stuffed. I could’ve done with a little less couscous for sure. On a hungrier stomach, sure. If you’re cooking for you and a dude (or, if you’re a dude, you and a chick), then double the portions and give him a bit more. That’s what I plan on doing when I see Christian next. I also plan on trying it with quinoa instead of couscous at some point. Great option if you’re the gluten-free type. And I might throw in some grape tomatoes if they’re handy.<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[1,42],"tags":[],"_links":{"self":[{"href":"https:\/\/kambricrews.com\/wp-json\/wp\/v2\/posts\/4934"}],"collection":[{"href":"https:\/\/kambricrews.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/kambricrews.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/kambricrews.com\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/kambricrews.com\/wp-json\/wp\/v2\/comments?post=4934"}],"version-history":[{"count":6,"href":"https:\/\/kambricrews.com\/wp-json\/wp\/v2\/posts\/4934\/revisions"}],"predecessor-version":[{"id":4946,"href":"https:\/\/kambricrews.com\/wp-json\/wp\/v2\/posts\/4934\/revisions\/4946"}],"wp:attachment":[{"href":"https:\/\/kambricrews.com\/wp-json\/wp\/v2\/media?parent=4934"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/kambricrews.com\/wp-json\/wp\/v2\/categories?post=4934"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/kambricrews.com\/wp-json\/wp\/v2\/tags?post=4934"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}