Monday, July 19, 2010

Summer Staple: Sausage and Couscous

I keep forgetting what an awesome summer food couscous is - quick, light, addition-friendly and especially good when cold. This is more a sample recipe than a base - just happens to be the one variant we had. A single box made three meals for two people: Saturday night dinner, with lamb sausages; Sunday brunch, with spicy longaniza and vinegar dipping sauce (pictured above); and Sunday snacks, with salami, while we waited in line for "One-Man Star Wars Trilogy" tickets. The lamb sausages were simply boiled; the longaniza, cooked in 1/4 cup of water till the liquid evaporated, then browned over low heat for 3-5 minutes in the rendered fat.
  • 1 box Near East plain couscous (one day I'll find and try cooking the real stuff)
  • 1 tbsp. olive oil
  • 1 summer squash, halved and sliced thin
  • 3-4 scallions, chopped
  • 1-2 tbsp. lemon juice, to taste
  • salt and pepper to taste
In a saucepan with a cover, add the olive oil to two cups of water and bring to a boil. Add couscous, mix, cover and set aside, off the heat. (I actually added the squash at this point as well, because I wanted it slightly softened but not cooked.)
When couscous is cooked (about 5-7 minutes), mix with scallions, squash (or whatever other vegetables and/or nuts you're using). Season with lemon juice, salt and pepper. Serve hot, cold or at room temperature.

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