Wednesday, April 27, 2011

Couscous Salad

When we were little, the four Fierce Children referred to chickpeas as "butt beans" ... because let's face it, they look like little butts. Since we were not allowed to read at the dinner table (doing the crossword does not count if you can include the whole family), we found other obnoxious things to do. I can imagine that four young Fierces going on and on about butts during the meal is why Mama Fierce did not make more things that include them.  In public, I know to politely call them garbanzo beans or chickpeas, but at home I will lovingly refer to them as butt beans.

I made this last week and ate it every day until it was gone (this took about six days). I know now I have found my summer's alternative for when I get sick of tabbouleh (that will take much longer than six days).  Quick to put together, has minimal heat involved. It is crunchy (probably number two on my favorite food textures list), fresh, and if you don't like the vegetables Dorie suggests, the recipe would accommodate many others.

Click through for the World's Longest List of Ingredients And Most Delicious Butt Bean Recipe Ever.