Way back in July, I briefly mentioned a stew I'd made and claimed I'd blog about it because there was a bit of a story behind said stew. That poor stew was never heard of again...until now!
I'd had a request for the Tabbouleh with Mint and Pistachios (I left out the pistachios to reduce the fat content of the recipe) from the April 2008 issue of Vegetarian Times (to which I no longer subscribe), so I went to the local farmers' market to gather the ingredients.
Figs, red grapefruit, parsley, cucumbers, tomatoes, mint, and celery (not all ingredients for the tabbouleh, obviously).
While at the farmers' market with my magazine, I also decided to make the Butternut Squash and Chickpea Stew with Couscous (minus the couscous, of course, because I was already making the tabbouleh).
The tabbouleh was good, but the stew was great! I'd recommend the stew recipe for an evening when you want dinner on the table quickly and you're craving a warm, comforting dish.