The premise for this dish was inspired by Jason's mint plant. We have it, but I rarely cook with mint. I always think of it as something that will be too over-powering for a dish. But, I was wanting to try something different and use up at least a small portion of the copious amounts of mint we have taking over a particular spot in my flower beds. I decided to pair the mint with lemon for a bright freshness. It just sounded summery, bright and cheery. I had some leftover grilled veggies on hand and decided to go with an Israeli couscous, again, mostly just trying to do something a little different. I love the texture of the Israeli couscous, and it can really take on so many flavor variations. Part of me was torn between the idea of going more towards the Indian spices, but I wasn't sure the Indian flavors would pair well with the lemon and mint I had planned out for the tofu. Because I felt like the tofu was going to have stronger flavors, I wanted a hint of sweetness w...
Finding my happy place in the day-to-day.