Today we are whipping up some lunch utilizing some leftover herbs and everyday food.
I apologize for the impromptu plating, but this lunch was worth blogging about!
So I had a ton of fresh herbs lying around the house from another dish I made, so I just started incorporating them into my food 🙂
For the grilled cheese. Spread on a nice layer of roasted red pepper hummus on a slice of bread (or what ever hummus you prefer.) Next spread on a teaspoon of mayo right over top. Layer your cheese and meat and close the sandwich.
Two ways of making a grilled cheese: either spread the butter directly onto the bread itself or heat some up in a pan. Make sure the pan is nice and hot before adding the sandwich. Cook for a few minutes and flip for a minute or so more until your cheese is melted 🙂
Onto the couscous! I just sauteed sliced carrots with some fresh tarragon and chives. Other options besides carrots, try caramelized onion and raisins. Once the carrots were softened I poured some dried whole wheat couscous into the pan. I really just eyeballed it matching the amount to the carrots. I let it cook for about a minute in the carrot mixture before adding in some water. Don’t drown it though, it should be enough to moisten with a little water leftover. I then turned off the heat and let the steam and water cook it through. 5 minutes later the couscous had puffed up nicely. I finished it off with a sprinkle of fennel pollen.
Now for the side of apples, who says they need to be cold? Just add a little bit of butter to a fry pan. Toss in your slices of apples. Add in a teaspoon of brown sugar and fresh tarragon leaves. Stir on medium heat for about 5 minutes and serve 😉
These were amazing!! who knew how well the flavors of tarragon and apples paired together.
Not a morsel left on our plates.