So! Couscous. What could be better for this time of year? It takes all of five minutes to cook and tastes fine hot or cold but especially in-between. Bring it camping in the deep, dark woods, to a sand-streaked beach picnic, a summery backyard potluck. It's equally happy to be the star event or wait in the wings. Throw in what you will - mangoes, sausage, dill - it'll shrug, take it in stride and still manage to be effortlessly delicious. (Although, please note, I'm not necessarily suggesting you combine those three ingredients together).
I made a particularly superlative batch about a week ago and, of course, I hardly kept track of how much of this and that I tossed in. (I must be on summer vacation). So, in lieu of a proper recipe, I'll refresh your memory on how easy-peasy couscous is to make, then mention what I used my last go-around. If you are intrigued, try it yourself. Or invent your own combination. Whatever you concoct, will you do me a favour and tell me all about it?
Your Basic Couscous
1 1/4 cups water, or appropriate stock
1 cup couscous
Bring the liquid to a boil in a medium saucepan. Stir in the couscous, slap on a lid, turn off the heat and let sit for five minutes. Once five minutes have elapsed, fluff up the grains using a fork. Transfer to an appropriate dish to mix with your chosen ingredients and a dressing. Toss and enjoy.
Enough for 2 to 4, depending on what goes in, and whether it's a main meal or simply a side dish.
I made a dressing with honey, boysenberry vinegar, lemon juice, olive oil, and salt and pepper. I added finely chopped preserved lemon, pitted and halved Moroccan olives, thin slivers of sweet red onion, toasted chunks of almonds, wedges of a juicy, ripe pluot and a good amount of chopped parsley, mint and basil. I ate it with some flatbread, grilled eggplant and creamed feta.