Sticking with my intention to master some simpler meals to build my confidence back up, I found this fantastic recipe: Curried Israeli Couscous and Lentil Pilaf. From stove to table was only half an hour—including a spontaneous side salad—quite possibly a record for me. Not only that, it was phenomenally tasty! I'm so proud of me! And I have leftovers for lunches. Triple win.
I used fresh carrots instead of frozen and re-hydrated lentils as an alternative to using canned—which tend to be high in sodium and a bit mushy—but otherwise followed the recipe.
My couscous absorbed the liquid in less than 3 minutes even though I had it on low heat; not a problem, just a comment. But nothing boiled over or burnt, and the kitchen wasn't even a mess when I was done. This has certainly bolstered my spirits in the kitchen and I'm excited to plan next week's meal!
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