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We may get an article about our book in D Magazine (a local glossy magazine about high culture in Dallas). Pretty cool. Thanks, Cooper!!
You may have noticed that this is now the front page of my site. I figured that it is really the only interesting, changing content on the whole site, so why present a static boring page right off?
Arushi and Shyamal have arrived in Kirkland and are settling into their new apartment. It has a TV. Arushi tells me that she has not turned it off the entire time she’s been there. I guess that she has about 10 years of catching up to do. She arrives in town tomorrow night for our booksigning on Saturday at the SMU Barnes & Noble. We are demo-ing four or five recipes, including two Thanksgiving side items, two appetizers, and a dessert. This all has to be stuff that we can make without a stove, because we’re working on a table in the middle of a bookstore, not in a kitchen. The couscous “stuffing” recipe I developed is really yummy, so we’re making samples of that to hand out.
Actually we’re giving away the stuffing recipe on a handout anyway, so I’ll give it to you right here:
Couscous-Cranberry No-Cook “Stuffing”
1/2 cup uncooked couscous
1/4 cup unsweetened dried cranberries
3/4 cup boiling chicken broth
2 tablespoons fresh lemon juice (about 1 small lemon)
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
1 garlic clove, crushed
1 thinly sliced green onion
2 tablespoons chopped walnuts
1/4 cup celery, sliced
1/2 cup tart green apple (such as Granny Smith), diced
1 link hot Italian sausage, cooked and crumbled (optional)
Combine couscous and dried cranberries in a large bowl. Pour boiling chicken broth over the mixture; cover with foil and let stand 5 minutes. Fluff with a fork; cover again and let stand for 5 minutes.
In the meantime, prepare the dressing. Combine lemon juice, olive oil, salt, pepper, and garlic in a small bowl.
Uncover couscous and stir in green onion, walnuts, celery, green apple, and sausage (if using). Pour dressing over couscous mixture and toss to combine. Serve chilled or at room temperature.