Cookie

Green Couscous and Cookies

May 29, 2014

Every week we take a peek inside the lunches of the luckiest kids in Brooklyn. Read on, suppress your jealousy, and get a little brown bag inspiration.

Amanda's Kids' Lunch from Food52

As previously mentioned, we have a green sauce surplus at home (#firstworldproblems). Turns out that green sauce is a handy companion at 7:30 AM -- ready to be mixed in, dipped in, and spread on sandwiches. I tossed it with some Tunisian couscous (if you've never had this hand-rolled couscous, make a point of trying it) and pistachios, and topped the salad with oil-packed tuna. 

Shop the Story

Over the weekend, we had Kristy Mucci, a former Food52 editor and now one of our stylists, over for a tea-and-cookies-and-Clark-Gable-movie play date, so I had some leftover currant and caraway shortbread for lunches; and a few chocolate covered Rice Krispies that were hiding in our pantry rounded out the meal.

What's in your lunch today? See some of the twins' past lunches

6 Comments

Lmschwarz May 29, 2014
what's the green sauce?!
 
Author Comment
Amanda H. May 29, 2014
It's basically this one with basil instead of oregano and mint. https://food52.com/recipes/12430-summer-squash-gratin-with-salsa-verde-and-gruyere
 
Liz B. May 29, 2014
This looks amazing! And I totally feel you on that too much sauce first world issue. My cooking for the week usually revolves around a sauce that I've overproduced, not a particular fruit or veg!<br /><br />http://thatumamilife.wordpress.com - a clean eating bento blog. Japanese or Asian-inspired.<br />
 
Author Comment
Amanda H. May 29, 2014
Thank you! My other too-much-sauce is often Marcella's tomato sauce: https://food52.com/recipes/13722-marcella-hazan-s-tomato-sauce-with-onion-and-butter
 
Olga M. May 29, 2014
Aside from this looking wonderful, it reminded me of this lovely, tiny gem of a place that used to exist in Greenwich village, Cookies + Couscous, which was one of the best Moroccan food experiences I've had. The chef, as my friend who introduced me to the place told me, was a polyglot and had lived in France for many years and made elaborate desserts (his offerings at the restaurant didn't disappoint). It was just lovely - and I wonder what happened to the restaurant and the chef.
 
Author Comment
Amanda H. May 29, 2014
Great restaurant name -- I like that they put Cookies first. Priorities!