Thursday, June 21, 2012

Whole Wheat Couscous with Sardines and Tomatoes

Whole Wheat Couscous with Sardines and Tomatoes

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.

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marla said...

This does look like a great summer dish ~ nice and quick to prepare too!

Banana Wonder said...

What an awesome quick dish! I have recently fallen in love with canned sardines and this is something I will be making soon - esp now that I am down in hot weather zone again. Keep it cool over there!

Allison [Girl's Guide to Social Media] said...

The heat makes me so inspired to cook as well! Thanks for sharing this recipe!

vanillasugarblog said...

this totes cannot do sardines UNLESS they are burnt to a crisp on pizza, but i would sit with you while you ate this because i'm a good friend.

Joanne said...

maybe I can blame my lack of cooking mojo on the heat also...hmm. This dish sounds so light and delicious!

Kristina Vanni said...

I love anything with a whole wheat version, so much heartier! Great! Thanks for sharing!

Carole said...

Lovely work, Esi! Would you be happy to link it in to the current Food on Friday over at Carole's Chatter which is creating a collection of recipes using anchovies or sardines? This is the link . I do hope to see you there. Cheers