This week was full of recipes that didn’t quite work out right. Some didn’t even make it to this post, like my injera. Injera is an Ethiopian sourdough bread that’s made in a skillet. Unfortunately, mine was bound and determined not to leave that skillet and it was way too sour, rendering it pretty much inedible. Other recipes are works in progress; they might not have turned out right this time, but with a little more work, they’ll get there. So you might be seeing them again in the near future!
Here’s what I ate this week:
Roasted Cauliflower & Couscous Salad // I had high hopes for this one, but it’s missing a big something. There’s roasted cauliflower, kalamata olives, and chickpeas in this, along with whole wheat couscous, olive oil, and lemon juice. I think when I try to make it again, I’ll add more lemon juice and olive oil and use regular couscous instead of whole wheat (I love whole wheat pasta, but this couscous actually does taste like cardboard).
![Middle Eastern Lentil & Rice Soup [WIATW]](http://ohmyveggies.com/wp-content/uploads/2012/05/middle_eastern_lentil_and_rice_soup_close.jpg "Middle Eastern Lentil & Rice Soup [WIATW]")
Middle Eastern Lentil & Rice Soup // This was my lunch for the week. Lentil soup is one of my favorites. So filling!
![Roasted Pesto Potato Hash [close]](http://ohmyveggies.com/wp-content/uploads/2011/09/roasted_pesto_potato_hash_close.jpg "Roasted Pesto Potato Hash [close]")
Roasted Pesto Potato Hash // Pesto and sun-dried tomatoes make roasted potatoes even better.
Pasta with Homemade Sauce & Roasted Broccoli // The homemade pasta sauce is one of the recipes I’m working on developing right now. This version would have been good had I not forgotten to add the garlic–I threw it in at the last minute, so it didn’t have the chance to cook and it made the sauce insanely garlicky.
Yemiser Selatta // Yemiser Selatta is an Ethiopian lentil salad. This was meant to go with the injera. While the injera didn’t work out, this salad was exactly like the one I used to get all the time for lunch when I was in college. I used waaaaay less shallots and olive oil instead of vegetable oil, but other than that, I followed the recipe exactly. It’s surprising how delicious something so simple can be.
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I love Injera! I hope you figure out the recipe so you can post it on here for us!
I don’t know what I did wrong.
I think I may have let it ferment a day more than it should have (it was so sour and it smelled awful–the injera I’ve had at restaurants was never that sour!), but I still don’t know how to fix the whole getting stuck to the pan thing. I mean, I oiled it, what else can I do?! 
What about adding some dill or goat cheese to the Roasted Cauliflower & Couscous Salad? It does look tasty though!
Dill maybe, but goat cheese NEVER. Oh, I can’t stand the stuff! And whenever you go to restaurants, I swear it’s like inevitable that the vegetarian item on the menu will have goat cheese in it. Sigh.
For some reason I was thinking it was feta you didn’t like. (Or maybe both?) The idea of not liking cheese is obviously traumatizing enough for me to block it out! haha
Both! Apart from cream cheese, I’m not big on the soft cheeses.
Ah, so I was only partly wrong! Now I’m double sad though…
Too bad about the injera – I’ve never had Ethiopian food before. I may try that Middle Eastern Lentil & Rice Soup to get me through my work lunches next week
Definitely try Ethiopian food if you have the chance! It’s one of the things I miss most about Wisconsin.
That pesto potato salad looks delicious!
Good for you for even attempting to make your own injera! That’s something I’ve always thought about doing one day but have never worked up the courage to try. I’ll have to wait for your recipe!
Maybe you should try it first and post your recipe, because mine is seeming like it might be beyond redemption at this point.
That lentil soup is calling my name! Looks delicious and wholesome. Love your eats!
It is so good! It’s an adaptation from a recipe in Appetite for Reduction. I never get tired of lentil soup.
Everything looks delicious!
For your Roasted Cauliflower & Couscous Salad maybe you need some red onions, finely minced? It is probably just me, but I add fresh onions to couscous or bean salads all the time. I guess the flavor is too strong for some
I LOVE to make roasted potato pesto hash! Yours looks wonderful!!
Red onions are the only onions I can eat raw, but only small amounts.
I was debating whether or not to add onions when I made this, so maybe you are onto something!
Me too! I love cooked onions but can’t stand them raw unless they are red.
They also have to be either diced or thinly sliced!
Thanks for hosting. The foods look so yummy and mouth watering
Oh my gosh! There we go with the parallel brain waves again haha–this morning I posted a rice salad I made with roasted cauliflower and that was before I came over to your blog to see what you’ve been cooking
Too funny.
Ha! Well, I bet yours was a million times better than mine.
Roasted Pesto Potato Hash looks really good. Your Middle Eastern Lentil & Rice Soup is a perfect photo…you can even see the lines in the carrots. WOW.
Thank you! I broke my old camera lens a few weeks ago and the new one is definitely better with details!
That potato hash looks great!
Definitely let me know when you tweak the Roasted Cauliflower & Couscous Salad- it looks amazing!
I know, I really wish it tasted better because it photographed so well! My husband disliked it so much that he was like, “I think you should just scrap this recipe and not try again.” Ha! But I’m pretty sure it was the whole wheat couscous I used that made it taste off.
I’ve never tried Ethiopian food but you make it sound so delicious it’s definitely piqued my interest now!
It’s so good! But the lentil salad is definitely my favorite. I’m so glad I found a recipe for it because I’ve been craving it since we moved. It’s really simple (basically lentils, red wine vinegar, oil, and shallots), but it tastes amazing.