This Bolivian soup I made Saturday was really good (read Best of South American Cooking). It was recycled again on Sunday (read South American Cooking, Again). I just could not face it as a soup again tonight. I heated it, added a cup of couscous and there you have it, spinach-chickpeas couscous.
Sauce from Sunday's lamb shank was turned, with a bit of flour, into a real tasty gravy to go with the leftover lamb shank.
A cucumber that has been appearing on the dining room table all week became boring. So chopped was its fate, added to yoghurt and dried mint to end up as a great accompaniment to the couscous.