Wednesday, August 26, 2009

Summer Tomato Couscous

It's common knowledge that the two things most often associated with rock n' roll are, 1) sex, and 2) drugs. Well, for a concert Mike and I went to last night, it was more like 10 P.M. curfews and true respect for punctuality.

We saw Modest Mouse at the Aragon Ballroom in Chicago. We really like this band, and they were good. Really good, even. Nice set list and the show lasted nearly 90 minutes. Still, we just couldn't get over the fact that we were attending the earliest concert in the history of rock shows: doors open at 5:30, opening act at 6:30; headliner at 8:00 on the dot. Outta there by 9:30. We had no intention of going for the opener, and we still missed half of Modest Mouse's first song. I'm not necessarily blaming the band--I have no clue who's responsible. I'm just betting the Wiggles don't even go onstage till at least 8:30.

Anyway, we wanted to go out and unwind over a casual dinner before the show, but since we actually have jobs, there was no time. We ended up chowing down a couple of bánh mì sandwiches from a great little takeout place near the theater, which is right next to a concentration of Vietnamese restaurants and shops.

This particular deli, Ba Le, supposedly bakes the crusty baguette-style rolls that a lot of other restaurants purchase, so it was nice to go to the source. Bánh mì are all about the contrast between meaty ingredients like pate, ham, pork sausage, even head cheese, and fresh toppers like pickled veggies, fresh jalepenos and cilantro. These yummy sandwiches are definitely the new hotness, so try tracking them down in your neck of the woods.

We ended up having a really fun night, of course, with the sandwiches being a highlight. We probably should have just eaten quickly at home, but I cooked my little heart out the night before, so a break was warranted. I made my easy, easy fig jam and this summery couscous with the cutest mixed mini tomatoes ever. If you have produce like this around, it's an easy side dish for a weeknight meal.

Summer Tomato Couscous
A mix of little red, yellow, grape, pear, or cherry tomatoes gives you the contrast of flavors and textures that makes cooking with summer produce so nice: the cherry tomatoes are really sweet and wilt considerably, while the pale yellow pear tomatoes have a milder flavor and stay firm. You can do this with any baby tomatoes.

Serves 4

1 cup whole wheat couscous
Salt and pepper
1 Tbs. olive oil
1 bunch scallions, sliced
1 to 1 1/2 pints baby tomatoes
4 cloves garlic, chopped
Fresh herbs (like basil, mint or chives) for garnish, optional

Prepare couscous according to package directions and season to taste with salt and pepper. Meanwhile, heat the oil in a skillet over medium heat. Add the scallions and cooked 2 minutes. Add the tomatoes and cook, stirring occasionally until some begin to wilt. Add garlic and continue cooking 1 minute. Season to taste and remove from heat.

When couscous is done, fluff with a fork and transfer to a serving bowl. Gently stir in tomato mixture and fresh herbs if using. Serve right away.

3 comments:

Princess Carroll Ayo Durodola said...

Hi Julie. Saw your post on Renegade Writer. Love your blog. Am I to understand that you moved from warm Florida to windy Chicago? WHY????? I love Florida and wish I could be there. Your page is making me hungry so I must go, but first, how many followers do you have and how can I join without having the blog sent directly to my e-mail?
Blessings, Princess Ayo

Mixed Drink Recipes said...

I have just rediscovered couscous and am really enjoying it! Thanks for the recipe!

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