Here’s Tom Waits’ Yesterday is Here. Yesterday’s dinner is, anyway!
1 cup uncooked couscous
1 t oregano
1 t basil
4 or 5 T olive oil, altogether
1/2 cup red beans
1 medium sized sweet potato (If you don’t want to have leftovers)
1/2 cup goat cheese
salt and plenty of pepper
1/2 t. Smoked Paprika
Pinch each of…cayenne
Preheat the oven to 425. Cut the sweet potato into thin batons or small cubes. Coat them with olive oil and the spice mix. Roast in the oven for about 1/2 an hour, till they’re nice and browned and crispy.
Take 2 cups of these and cut them into small pieces. (Unless you started out with them as small pieces!)
In a medium-sized saucepan, warm a tablespoon of olive oil with the basil and oregano. Put in the couscous, and stir over medium-high heat till it’s warmed through and starting to smell toasty. Pour over 1 1/4 cups boiling water. Leave it on the burner for a minute, then take it off, cover it, and leave it to sit for at least five minutes, while you mix everything else together.
In a large bowl, mash the red beans, but not to a puree – you want some substance. Then add the sweet potatoes, and mush them up a bit. Then add the couscous and stir everything together, mushing a bit as you stir.
Add an egg and a bit of salt and pepper.
Line a baking sheet with a thin film of olive oil. Take a bit of bean/couscous mixture in your hands and form it into a small disk – maybe 1 1/2 inches wide and about 1/4 – 1/3 inch tall.
Put these on your baking sheet. Let them soak up the olive oil for a minute, then turn them over, and let the other side get a bit of oil on. You can always use a pastry brush to scoop up some olive oil from the corners of the baking sheet to brush over the top.
Bake at 425 for about 20 – 30 minutes, turning them over as you cook, so that both sides get nice and brown and crispy.