Kale, carrots, couscous…

Braised carrots and kale

My nine-year-old son talks in his sleep. (Sometimes he even walks in his sleep, which scares the heck out of me.) He always says the sleepiest, sweetest, most nonsensical things. The other night, he called me, I went into his room, he said, “mommy, how do you cook dinner so fast?” and then he lay back down, asleep. He had no memory of it the next day.

By the harsh light of day, the truth is that I don’t always cook dinner so fast. Sometimes I make dinners that take all day, on and off. But, as it happens, some of the best dinners are dinners that take no time at all. This doesn’t mean they’re dull, it just means that we’re vegetarians, and the best vegetables are frequently lightly cooked vegetables. So, here’s a good meal for a night that you want something quick and tasty. Kale and carrots braised in white wine with thyme and caraway seeds, served with israeli couscous made into a sort of pilaf with apricots and pistachios and goat cheese. Simple.

Israeli couscous with apricots and pistachios

Here’s the Budos Band’s version of Sing a Simple Song, to listen to while you make this simple dinner.
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