creamy goat cheese couscous

October 6, 2013 § Leave a comment


Boston is doing this wonderful thing in the city. They put dozens of pianos around the downtown area, had local artists paint them up pretty, with signs on each that say “Play Me, I’m Yours.” There are half a dozen different ones just on my walk into work alone. Each time I see one there is always someone playing it, or someone just about to. Sometimes it’s a duo, sometimes there’s singing involved, but there is always a crowd gathering or people who slow down to listen. Not only has this so easily showcased the amazing musical talent that lives in Boston, but the smiles it’s generated alone is quite remarkable


It’s funny how something that is plopped into an unusual environment can become so accepted. It’s changed my walking habits, so I pass one each morning; and it’s made me slow down, sometimes-even stop, so I can listen and watch people. And more power to the person who has the guts to sit down and play in front of a bunch of strangers. I’ve heard everything from chopsticks to Berkley-style symphony tunes, all of which sound just lovely when surrounded by greenery and happy people.


This is one of the many benefits of living in a city; having the resources to do such things, which have such a positive impact. The pianos are only up until mid-October. All of the ones that survive the weather will be donated to local charities. So please find one and enjoy the music of strangers, outdoors, while you can.


Serves 2
Inspired by Moosewood Restaurant Cookbook

1 1/2 tablespoon olive oil
3/4 cup Israeli couscous
1/2 small yellow onion, chopped
salt and pepper
1 clove of garlic, minced
2 cups spinach, packed
juice of half a lemon
1 oz. goat cheese

In a small pot over medium-high heat add 1/2 tablespoon olive oil and couscous. Saute for 2 minutes until the couscous is slightly browned. In the meantime heat up 1 1/2 cups of water in the microwave until boiling. Add the boiling water to the couscous, cover and simmer on medium-low heat for 15 to 20 minutes. (Couscous should be soft with no crunch when ready and all the water should be absorbed).

While the couscous is cooking, set up a saute pan on medium heat. Add 1 tablespoon of olive oil and the onion. Saute for 5 minutes. Add the garlic, salt and pepper and saute for another 1 to 2 minutes. Add the spinach and lemon juice and saute for 1 more minute. Remove from heat.

Stir the goat cheese into the cooked couscous until it’s completely melted. Add in the vegetables and stir until combined. Serve hot.


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