Couscous Salad
After eating all the fatty foods that I’ve been making and eating out, I decided to try and make some healthier food. Since I had some couscous left over from the day before, I decided to make some couscous salad. Sauteeing some scallions, shallots, crimini mushrooms and adding some fresh yellow heirloom tomatoes made for a refreshing light salad. This alongside some apples and grapes filled me quite well for lunch.
Couscous Salad - all packed up
After work, I had a little visit Ki in Brookfield Place for an Ultimate martini, my favourite martini composed of Plymouth gin, Noilley Pratt vermouth and rosemary syrup, garnished with blue cheese stuffed olives. Perfection!
The whole day, I was planning on making Kimchi Jjigae, or Kimchi soup. Extremely loosely following the recipe on eHow. I used 1 cup of stock and one cup of water, scallions instead of onion, half the garlic and veggie protien instead of real meat. I also cracked an egg on top of the soup before eating it with rice. It turned out REALLY good, I love kimchi soup =)
Kimchi Jjigae