The following is an excerpt from a post I made one year ago…
The Field of Crosses
“As my daughter quietly steered our vehicle home along Memorial Drive and the banks of the Bow River, we saw floodlights shining in the distance and the figures of people, photographers took shape and appeared out of the darkness. There on the side of our beautiful tree-lined street was a field filled with thousands of white crosses… The Field of Crosses… so many crosses it took my breath away. We had chanced upon a sacred place.”
Lest we forget…
“How fortunate we are to live in a country where we can be the director of our own lives and the lives of our children. It wasn’t always so.
Those named on white crosses made the ultimate sacrifice so that generations of people to come could live in freedom.
And now… we get to choose… what to think.. how to live… and who to love…”One of the joys of cooking is experiencing the undeniable inspiration and indigenous ingredients that can be discovered from bloggers in different countries around the world.
This salad reminds me of the Fields of Poppies..
Vegan Lebanese Couscous with Roasted Tomatoes and Olives
(adapted from Smitten Kitchen)
*Lebanese Couscous (“Moghrabieh”) can be purchased at the Williams-Sonoma store in Chinook Mall or an international specialty food market.
“Good for the earth and good for you, this wheat used to make this couscous is grown from heirloom seeds that promote agricultural diversity as well as authentic flavor. Grown, milled and rolled in Lebanon, the couscous offers authentic nutty flavor and creamy texture – just right for soups, stews and side dishes.
- Lebanese couscous is a large, irregular-shaped pearl pasta made from semolina flour.
- This nutritious grain is exceptionally versatile and flavorful.
- It pairs well with a variety of flavors, and is ideal in soups and stews, or on its own as a simple side dish.
- The wheat is sustainably grown on Lebanese farms.
- These botanical heirlooms are a part of living history, supporting centuries-old plant varieties and preserving the genetic diversity of our food supply.”
- 2 3/4 cups vegetable broth (original used chicken broth)
- 2 1/2 cups Lebanese Couscous
- 1 tbsp olive oil
- 1/2 cup pitted black olives, chopped
- 1/3 cup fresh Italian Parsley, chopped
- 1/4 cup fresh mint, chopped
- 1 tsp fresh thyme, chopped
- 1 1/2 pounds small red tomatoes on the vine or cherry tomatoes
- 4 garlic cloves, unpeeled
- 1/4 cup extra-virgin olive oil
- 1/4 cup warm water
- 1 tsp fresh lemon juice
- 1 tsp salt
- 1/4 tsp black pepper
- Preheat oven to 250° F.
- Spread out tomatoes and garlic on a large shallow baking pan or cookie sheet. Roast for about 1 hour, or until tomatoes have roasted. Cool for about 30 minutes.
- Remove the garlic, peel and put garlic, oil, water, lemon juice, salt, pepper and 1/2 the roasted tomatoes into a food processor or blender and purée until dressing is smooth. (*I did not add the roasted tomatoes).
- To make the couscous, bring the chicken stock to a boil in a large saucepan. Stir in the couscous and simmer, uncovered for 5-6 minutes then remove from the heat, cover and let it stand for 10 minutes. Pour into a colander and rinse to remove any starch that has accumulated.
- Spread couscous onto a large baking sheet, pat dry and cool for 15 minutes.
- Pour the couscous into a large serving dish, add the olive oil, olives, parsley, mint and thyme. Stir well to blend. Then add the rest of the roasted tomatoes and season with salt and pepper to taste.
- *Roasted tomatoes, dressing and couscous can be made a day ahead and kept separately chilled and covered. Bring to room temperature and then assemble to serve.