Tonight I tried another Giada recipe in order to use some of the basil and garlic scapes from our CSA distribution.
It was delicious. The couscous was yummy and the basil sauce was garlicky and delicious, like a basil chimichurri sauce. I made a few adaptations to the recipe: I left out the currants (too much to ask of Brian to eat both garbanzo beans and currants in the same recipe) and I substituted the creme fresh with sour cream. I also swapped a garlic scape for the clove of garlic, which may explain the fresh garlic taste to the sauce. And the only couscous I could find at the store had pinenuts in it, which I think added a nice crunchy kick.
Brian and I both scraped our plates clean, but Jack turned his nose up at all but the chickpeas. He did, however, devour the locally made chicken-basil-feta bratwurst I bought to go with the meal and he scooped up the sauce with his spoon. I think he would like couscous if it didn't come in a pepper, so we'll have to try scooping his out next time.
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