I’m melting! Or at least wilting — I do not like this heat one bit! With almost a month until summer officially starts, we broke down and turned on the A/C before bed two nights ago (not green, but the reality of living in a brick oven). GRRR!
With all this heat, ’tis the season for low- or no-cook meals. Great big garden-fresh salads rounded out with a side of no cook couscous. Couscous is technically a pasta, wheat-based and cut into tiny pieces. Because the pieces are so small, you can “cook” couscous by simply adding the appropriate amount of water and waiting for it to absorb. The golden ratio for couscous is 1 cup of grain to 1 1/2 cups of water. I prepared a single serving: 1/4 cup dry grain + 3/8 cup water. The couscous absorbed the water in about 15 minutes. When the water was absorbed, I simply added a bit of olive oil and salt — one side of couscous, ready to go!
- Look for whole wheat couscous in bulk bins.
- Couscous tastes great simply prepared, as suggested above. Try adding chopped fresh herbs (parsley comes to mind) to spice it up a bit.
- Couscous also works well as a grain base for vegetable stir fries.
- I would never prepare a single serving of a grain that requires boiling (as most do), because it is much more efficient to cook multiple portions at once. However, with the no-cook method, it doesn’t really matter, since it requires no energy.