A summer ratatouille with lemon thyme chicken couscous served with a simple green salad with goat cheese and pecans. Thank you friends!
What can be easier? (Though there was plenty of washing up.) Yesterday I cooked in four different pans: tomatoes, eggplant, onions, and a mixture of bellpeper, zucchini, and yellow squash. Withs some salt, pepper, olive oil of course. Then this afternoon I put it all in my big orange pot, mixing all the flavors together, and reheated.
While that was happening, I had some prebaked and shredded some chicken with lemon and thyme, which I then tossed with some whole wheat couscous.
Served together, delicious.