Israeli Couscous with Pistachios and Apricots, and Cajun Skillet Beans over Saffron Orzo

Yumm! I especially enjoy the Couscous dish.  The texture and flavor of the large couscous is delightful!

Lunch:

Israeli Couscous with Pistachios and Apricots from Veganomicon: The Ultimate Vegan Cookbook and recipe found online here
Mikaela and I really like this and give it 5 out of 5 stars.

Dinner: (picture to follow)
Saffron Orzo
generous pinch of saffron, crumbled (about 1/2 teaspoon)
1/2 lb orzo
1/2 cup finely grated Parmesan or Pecorino cheese
salt and ground black pepper to taste


Bring about 3 quarts of water to a rapid boil in a large covered pot. Crumble the saffron into a small heatproof bowl and stir in about 3 tablespoons of the boiling water. Set aside. Stir the orzo into the pot of boiling water, cover, and return it to a boil. Cook for about 8 minutes, until al dente. Taste it frequently, and when the grains of pasta are cooked, but still firm and separate, drain the orzo and quickly toss it in a bowl with the saffron water and cheese. Add salt and pepper to taste, and serve hot.

Cajun Skillet Beans  (this is a sweet dish, quite tasty! 5 out of 5 stars)
1 medium onion, chopped
6 garlic cloves, minced
2 tablespoons canola oil
3 celery stalks, chopped (about 1 cup)
2 green bell peppers, chopped (about 1 1/2 cups)
1/2 teaspoon dried thyme (1 teaspoon, chopped, fresh)
1 teaspoon dried basil (1 Tbsp, chopped, fresh)
1/2 teaspoon dried oregano (1 teaspoon, chopped, fresh)
1/4 teaspoon ground black pepper (or more to taste)
pinch each of cayenne and salt
2 cups chopped fresh or canned tomatoes (14.5 oz can)
1 tablespoon molasses or honey
1 tablespoon Dijon mustard
4 cups cooked butter beans or black-eyed peas (20 oz frozen or 2 16 oz canned, drained)

Optional: chopped scallions and grated cheddar cheese for garnish

In a heavy saucepan or skillet, saute the onions and garlic in the oil on medium heat. Chop the clery and bell peppers, and add them to the pan. Continue to saute for about 5 minutes, stirring occasionally. Add the thyme, basil, oregano, black pepper, cayenne, and salt. Cover and cook for 5 minutes or until the onions are golden, stirring once or twice. Add the tomatoes, molasses and mustard, and simmer for 5 more minutes. Add the beans, cover and stir occasionally until thoroughly heated. Canned beans will be hot in less than 10 minutes, and it will be longer for frozen.

Spoon over Saffron Orzo, top with scallions and cheese (if desired) and serve.

Both recipes from Moosewood Restaurant Cooks at Home Cookbook