Easy and delicious: great recipes for student chefs

These recipes are both easy and delicious, for when you’re feeling hungry but don’t feel like leaving your room to eat.

Couscous Salad

Yields 4 servings

Ingredients:

1 cup couscous, cooked

1 tomato,

1/2 an onion

1/4 cup fresh parsley leaves

1/2 cup crumbled feta cheese

salt and pepper

1/4 cup olive oil

1 lime, juiced

Directions

1. Put couscous in a heat-proof bowl with a pinch of salt.  Cover with boiling water. Cover, and let stand for five minutes.  Fluff couscous with a fork; refrigerate until you are ready to make the salad.
2. Finely chop tomato, onion, and parsley.
3. In a large bowl, toss all ingredients with the olive oil and lime juice, to taste.

Chocolate Fudge

Yields 45 squares

Adapted from Ricardo’s Quick nut fudge

Ingredients

1. 1 1/4 cup milk or dark chocolate chips
2. 1/2 cup sweetened condensed milk
3. 2 tablespoons water
4. 1 cup chopped nuts of your choice

1. Line a 9 X 5 inch pan with parchment paper, letting the paper hang over two sides.
2. In a microwave-safe bowl, heat chocolate, condensed milk and water, in the microwave for one minute.  Mix, and put mixture back in the microwave for two more minutes.
3. Stir in the nuts.  Spread mixture in the pan, pressing with a spatula. Let cool in pan. Take out of the pan and cut into cubes.