Summer has officially arrived, but the unrelenting heat arrived a few weeks early in Chicago. It's made me completely lazy in regards to cooking (I'm not just blaming my jam-packed schedule), and most nights all I want to do is pick up something quick instead of putting thought into making a healthy meal. Enter Mark Bittman and his 100 ideas for quick summer dishes. I saved this list ages ago on Pinterest and it has proved to be a life saver in the last couple of weeks. Many of the recipes actually call for turning on the oven which I refuse to do until the temperatures dip below 85 degrees (and by 85, I mean 70), but a few are just things that require little to no contact with heat. I have made this couscous four times in the last month and it hasn't gotten old yet. It only takes the time required to cook the couscous to throw together this simple and filling meal. It's great warm right away or at room temperature the next day. I used lightly smoked sardines which were a great accompaniment to the sweet juicy tomatoes. I am already skimming my printed out pages of this list to see what next deliciousness I will be making next this summer.
One year ago: Prosciutto and Cheddar Pretzel Bites
Two years ago: Poached Eggs with Prosciutto, Mozzarella and Basil
Three years ago: Strawberry Buttermilk Cake
Four years ago:Venetian Rolled Pizza
Whole Wheat Couscous with Sardines and Tomatoes
(Adapted from Mark Bittman)
Makes 2 servings
1/2 cup whole wheat couscous
3 1/2 ounces smoked sardines packed in oil, bones removed if desired
2 handfuls grape tomatoes
1 tablespoon chopped fresh parsley
Salt and pepper to taste
Extra virgin olive for drizzling
Prepare couscous according to package instructions. Meanwhile, remove the bones from the sardines, wash the tomatoes, and chop the parsley.
Divide the couscous among plates. Top each plate with half of the sardines, tomatoes, and parsley. Sprinkle each serving with salt and pepper and drizzle each plate with a bit of olive oil.