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Might have a dark coffee, chocolate, vodka cocktail during the prep. 
that sounds like a good breakfast!
Cher
Red beans and rice and a nice salad to go along with it!
I must be on a couscous and chickpea kick because this is the second recipe I made in a week that included those two ingredients. Anyway, it's very tasty and although a side dish I think it's going to be my main meal. I substituted dried cranberries for the raisins because I had them on hand already. Feta to add right before I eat.
Curried Couscous with Broccoli and Feta
Using bagged broccoli florets and preshredded carrots all but eliminates the prep with this vegetarian entrée. If you want to add meat to the couscous, use chopped chicken or thin strips of flank steak.
Cooking Light JANUARY 2004
Yield: 5 servings (serving size: about 1 1/4 cups)
Ingredients
1 3/4 cups water
1 cup uncooked couscous
1 1/2 cups small broccoli florets
1/2 cup finely chopped red onion
1/3 cup shredded carrot
1/4 cup raisins
1/4 cup dry-roasted cashews, chopped
2 tablespoons white wine vinegar
1 1/2 tablespoons olive oil
1 tablespoon sugar
1 1/2 teaspoons curry powder
1 teaspoon bottled minced fresh ginger
3/4 teaspoon salt
1 (15-ounce) can chickpeas (garbanzo beans), drained and rinsed
3/4 cup (3 ounces) crumbled feta cheese
Preparation
Bring 1 3/4 cups water to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork.
While couscous stands, steam broccoli florets, covered, for 3 minutes or until tender.
Combine couscous, broccoli, onion, and next 10 ingredients (onion through chickpeas), tossing gently. Sprinkle with cheese.
when I come in from gardening and when darkness rolls around.
Hmmm, will it be mu shu pork? Teriyaki steak? Or General Tso's chicken? I made all three plus cauliflower rice to go with.
Dark chocolate with chiles for dessert.
Wine (white), of course!
Cher
