Feeling a little low on certain vitamins, which I ascribe to the lack of green things in my diet, I devised this little gizmo which should fill me right to the top. Moreover, it was hopelessly delicious, so in the tradition of Textism's famous oatmeal recipe, I realized I should share. alors ensuivre le beaux expression de francais.

	toasted pine nuts, sesame seeds
2 c.	couscous, cooked
4	bok choy stalks
12 oz.	garbanzos (chick peas, to you)
	olives, if you wish
	capers
	cumin
	turmeric
	parmesan
	(sauce:)
1/2 c.	oil
1/2 c.	vinegar
3 tbsp.	brown sugar
jigger	rum

Cook the bok choy in the usual way: warm oil in pan, slice leaves from stems, and those stems into manageable chunks, then throw stems in the hot oil (I usually heat my oil with a dusting of crushed red pepper flakes). You will have already roasted the pine nuts and sesame seeds in the same pan, dry (if you're like me, you will also have burned the nutrients, flavor, and the living fuck out of the them as well). Cook these for quite sometime, meanwhile mixing the sauce the meantime.

I used olive oil and balsamic vinegar. Another oil might work equally well, but I recommend balsamic for the vinegar. You want this sauce to have a nice sour bite to it, but taste it to make sure it's not excessively overwhelming in the nose. Do not add the sauce until later (I'll let you know with a wink and a nudge).

Throw the garbanzos and capers in with the bok choy. I didn't actually use olives, but they should probably get involved at this point. Finally, add the bok choy leaves. They cook quickly so they need to be thrown in last.

Now pepper liberally with cumin. Do not skimp on the cumin. This biosphere has devised perhaps a dozen beautiful great tastes, and cumin is among them. Season more gently with turmeric (it discolors things like a naughty child, you know).

When everything seems to have simmered down to a friendly hum, the moment has come to add the sauce (wink, nudge). Let the sauce and the vegetables cook together for a few seconds, but not long enough to reduce the sauce: it should stay soupy so that your couscous can absorb it. Even this way, it was a tooch dry, I am accepting suggestions on how to moisten the result. In practice, the dryness can be combatted with wine or beer.

Quickly, turn off the heat and throw the sauce onto the couscous. Fluff vigorously with a fork to mix. Serve and enjoy with a healthy sprinkling of parmesan. After the meal, send me your commendations.

Especially adventurous cooks will like to add a helping of currants with the sauce, adding a delectable sweetness to the otherwise sour broth (I regret not doing this myself).

accidentellement, je ne parlez francais.