http://www.nynomads.com
Living sustainably on $100/week in NYC

You don’t have to be brave…they’re literally fool-proof to prepare!

They’re not mine actually…I borrowed them from my sister-in-law while I was staying (and blogging) in Italy! I’m pretty sure she got them at Ikea!

I’ve actually made this with quinoa a few times, since I can’t get enough of quinoa! I would definitely add the pomegranates…I actually thought they would be a great addition…but I they’re not in season! This recipe might be ore up your alley (with additional pomegranates!)
http://www.bitesforfoodies.com/recipes/autumn-quinoa-salad-with-maple-balsamic-vinaigrette/

Roasting them is THE best way to prepare…at least I think so!

I think any nut could work in this, but yes, definitely cashews! Great idea!

Actually, neither do we! This is the first time I’ve prepared the two together. Eggplant is a constant in our house, but not couscous.

It’s grainy like pasta or rice but much lighter. This salad is filling but it’s not heavy at all.

Eggplant is fantastic as a substitute for me, that’s why eat it so often! And couscous is SO quick and easy to make that it’s definitely worth a go at it!

Wow, that surprises me! I love how you had to ‘re-evaluate’ your life…you were really missing out, weren’t you?! 😉