Weekday Meals: Grilled Veggies and Couscous
Here’s another simple weekday dinner that’s fast, easy, and delicious: grilled veggies and couscous.
So Matt got back into Austin from the field and had one demand: vegetables. We had a strange mix in the vegetable drawer: calabacitas (squash), onion, baby carrots, and grape tomatoes. But it doesn’t really matter. Once you marinate them in olive oil, balsamic vinegar, herbs de provence (or whatever you’ve got handy) and throw them on the grill, most of the time it’s pretty tasty.
Matt also threw some garlic and rosemary (which miraculously grows in the full sun desert wasteland that we call our front yard) into a cast iron.
Couscous has always been one my favorite grains. [Yes, yes, quinoa is awesome, too.] Mom used to make it for us as kids and I don’t know if she picked it up from her time in living in Morocco in her youth, or whether it was just on sale at the market. The texture was always what sold it for me: tiny, light, fluffy. As I got older, I also appreciated it for the ease of preparation. Boil water, add couscous, turn off heat and leave covered for 5 minutes, fluff with fork. Easy. You can even pull that off during a short lunch break.
We added some spinach to the couscous while it was off the heat but still covered, giving it just a light steam.
Open a bottle of Texas wine [That’s right, we don’t always drink beer.] and dinner is served.