tweak and nourish

LEFTOVER DELIGHTS: CUCUMBER SLICES WITH FAVA AND CHICKPEA SPREAD, COUSCOUS SALAD TOPPED WITH EGG, PITA TOPPED WITH MARINARA SAUCE, ROAST CHICKEN, ARUGULA AND BABY SPINACH. On days that I don't feel like cooking, I rely on leftovers in the fridge. Last week, I made couscous with roasted eggplant, zucchini, and bell peppers as well as fava bean and chickpea dip/spread, and roast chicken marinated in Middle Eastern spices.

These are the dishes from the leftovers:

Couscous Salad with Roasted Veggies, Toasted Slivered Almonds, Mint, and Parsley

Layered Persian Cucumber Slices with Fava and Chickpea Spread Drizzled with Smoked Paprika Olive Oil

Whole Wheat Pita topped with Marinara Sauce, Roast Chicken, Arugula, and Baby Spinach