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"When we moved into our house six years ago, we had plans to redo our kitchen. It’s on the small side (not really big enough to dine in and definitely not for congregating with friends) and there wasn’t much in the way of pantry cabinets. We’ve gone back and forth about whether to renovate and after lots of research we have decided against it. The cost just doesn’t make sense when we could find another house at some point. In the meantime, modifications are being made to make it a bit more functional. Over the holidays, Eric added shelves to a cabinet that was used mostly for storage (I think the previous owners used it as a coat closet… which seems funny for a kitchen) so that we didn’t have to jam our food in a few tight spaces or keep it all it in the basement."

"This means I have easier access to canned goods, a staple ingredient for us. There’s never a moment we don’t have stacks of canned tomatoes, tuna, coconut milk, and beans. I love finding ways to use these items to create a meal. Paired with something fresh and bright, some herbs and citrus, maybe a little crunch from chopped vegetables. It feels doubly impressive when the results are as super satisfying as this lemony couscous salad. It’s the kind of dish that nourishes but also makes you forget that winter has just begun."

"Ingredients:1 1/2 cups Israeli couscous3 cups vegetable brothOlive oil1 - 15 oz can chickpeas, drainedGreen beans, washed and trimmed3/4 cup chopped roasted red pepper1 garlic clove, minced1 lemon, zest and juice1 packed cup parsley leavesSmoked paprikaSaltPepper"

"Heat 2 tablespoons olive oil in a saucepan over medium-high heat. Add couscous and cook, stirring often, for 4-5 minutes, until golden. Add the vegetable broth to the pot. Once the broth comes to a boil, cover the saucepan with a lid and reduce heat to a simmer. Cook until all the liquid has been absorbed and the couscous is tender, about 15 minutes. Take the lid off and let the couscous cool to room temperature."

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