Fresh Tart

Behold the world's most perfect side dish.  I'm not talking about the photo, which is meh (sorry, I was rushing this out to our National Night Out block party), but the dish itself, which is delicious and flexible and adaptable and easy and do-ahead.

No lie.

Serve it warm or serve it at room temperature.  Stir in shredded chicken or lamb, or serve it alongside a roast of either.  Add tomatoes, or corn, or peas, or any vegetable, really.

I never make it the same way twice and love all my iterations.  Perhaps narcissistic, but I don't think so.

I spy roasted cherry tomatoes, grilled corn, okra, pine nuts, scallions, kalamata olives, red onions, and feta cheese studding this version.  The soft, fluffy couscous pulls together all the lovely textures and flavors.

The basics are below - improvise away!  Include a combination of raw and cooked vegetables for the biggest flavor punch.  I bring this dish to almost every potluck I'm invited to - it actually improves as it sits there, looking pretty.

Couscous with Vegetables, Olives, & Raisins
Serves 4-6

1-10 oz. box plain couscous
1 tsp. salt
3 Tbsp. olive oil
1 red bell pepper, seeded and sliced into matchstick pieces
1/2 sweet onion, sliced thinly into 1-inch pieces
3 oz. white mushrooms, sliced thin
1 tsp. curry powder
1/2 tsp. ground cumin
1 clove garlic, minced
1/4 c. raisins (or golden raisins, or currants), softened by heating in a microwave, with 1 tsp. of water, for 30 seconds
1/4 c. chopped scallions
1/4 c. chopped Kalamata olives
salt and pepper

Prepare couscous according to package directions.  Spread hot couscous out on a baking sheet, breaking up any clumps, and allow to cool to room temperature.  (Skip this step if you're going to serve the couscous warm.)

Meanwhile, heat 3 Tbsp. olive oil in a 12-inch skillet over medium heat.  Stir in pepper, onion, and mushrooms and sauté until starting to wilt, about 8 minutes. Stir in curry powder and cumin, then garlic and raisins, and sauté for 3 minutes.  Remove from heat, season with salt and pepper to taste.

Transfer couscous to a bowl.  Stir in scallions and olives, then sautéed vegetables and any oil from the pan.  Adjust seasoning if necessary.  Serve warm or at room temp.

Optional stir-in ideas:
¼ toasted pine nuts
¼ c. chopped parsley
½ c. canned, drained chickpeas
¼ c. chopped fresh mint leaves
½ c. crumbled feta cheese
1 c. cooked, shredded chicken or lamb

Eating intact grains - as Summer Tomato refers to them - is not the same as eating foods labeled as "whole grain."  Intact grains are just that, not ground into flour or broken into pieces.  Filling and nutritious, intact grains are a whole food, as well as a healthy, busy cook's best friend.  Cook them - and legumes like navy, chickpea, black, or pinto beans while you're at it - in big batches and use throughout the week.

For a delicious, filling break from oatmeal, warm cooked quinoa on the stove or in the microwave with milk, cinnamon, honey, and chopped walnuts (or try this version of hazelnut quinoa with dried cherries, one of my favorite day starters).  Make a quick salad for lunch or dinner with greens topped with warmed chickpeas and farro, toasted nuts, avocado, and a simple lemon/olive oil dressing - scrumptious, fast, and satisfying.  For more ideas, see Summer Tomato's tips on How to Eat Healthy When You Have No Time.

Or, make "risotto" with a grain other than rice.  Barley makes a fabulous risotto-style dish, as does farro.  In the version below, I stir pea shoot leaves and grated Parmesan cheese into warm, chewy farro, fragrant with onions, garlic, and a splash of wine.  Perfect on its own, or served alongside grilled chicken or salmon, it's bursting with flavor and texture yet ready in about 30 minutes.

Farro "Risotto" with Parmesan & Pea Shoots
Serves 4 as main course, 6 as a side dish

2 Tbsp. olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 1/2 c. farro, rinsed and drained
1/4 c. dry white wine
2 1/2 c. chicken or vegetable broth
salt
2 c. pea shoot leaves (or spinach leaves, shelled peas, fava beans, chopped asparagus...vary as you like)
1/2 c. Parmesan cheese
freshly ground black pepper

Heat a large saucepan over medium heat.  Add onion and garlic to the pan, sprinkle with a little salt, and saute until onion is translucent, 10 minutes.

Add farro and cook for 5 minutes.  Stir in wine and cook until wine is absorbed, about 5 minutes.  Stir in broth and bring to a boil.  Reduce heat, cover, and simmer on lowest heat for 20 minutes.  Liquid should be absorbed and farro should be tender/chewy.  If liquid is not absorbed, cover and cook for another 5-10 minutes.

When farro is done, stir in Parmesan, pea shoot leaves, and salt and freshly ground black pepper to taste.  Serve with additional Parmesan & black pepper if you like.  Leftovers are good at room temperature, served atop a green salad.