Moroccan Melody Dinner

For the first time, since I moved to London, I finally felt settled in this weekend. On Friday, we went out to dinner at a nice local restaurant. It was decent meal for a decent price. Afterwards, we went to a place called the Big Chill to watch one of Will’s footy mates Dejaying. It was my first time there, and it was just off the famous Brick Lane. London’s weather was beautiful this weekend, so there were tons of people out. I arrived at the Big Chill and it was crowded with people in line to get in. Since we knew the DJ, we skipped the queue and walked right in. The music was upbeat and it was great to see so many British people having a good time. I really enjoyed my Friday night. It felt like I was finally “home”.

Saturday, Will and I got invited to a BBQ at one of Will’s friend's flats. We brought homemade tomato and mozzarella ball pesto salad and an enourmous bowl of fruit salad. I had a really good time and met some really cool people but I must admit, I miss my family BBQs. They are the best!
After a weekend of drinking and eating lots of meat, Will and I wanted to eat healthy. So we came up with……

Recipe of the Day: Veggie Moroccan Melody with Cous Cous and Pita and Hummus

Ingredients/Grocery List: Total Spent: £9.82

1 medium Eggplant - £1.18
4 medium tomatoes - £2.00
1 Yellow Pepper - £0.87
1 Red Pepper - £0.87
1meduim Onion - £0.15
1 can of Chickpeas - £0.69
1 package of Mushrooms - £0.46
1 small jar of Moroccan tagine paste - £1.75
1 Package of Cous Cous ( had it already)
2 Whole Wheat Pita - £0.40
Hummous - £1.45
Olive Oil

In a Saucepan, heat 2 tablespoon of olive oil at a medium temperature. Add the chopped onion. Cook for 2 minutes. Throw in peeled and chopped tomatoes with about 4 tablespoons of the Moroccan paste. Cook for 2 minutes and then lower the heat. Next add the chopped eggplant (or aubergines as they call them here!) and sliced mushrooms. Drain the canned chickpeas and add them to the saucepan. Cut the red and yellow peppers into thin strips and add to the saucepan. Cover and cook under a low heat for about 15 minutes. Stir occasionally. Cook the cous cous according to the package. Toast the pita in the toaster. Dinner is Served.