Last night, however, it was not raining. It was actually fairly hot. And I decided that we wouldn't be cooking inside. Perhaps I should explain that our tiny little house holds some heat, so the hotter the day, the hotter the night. So the Brain came home at just the right moment. I had the vegetables cut up and the pork chops seasoned. I think it made his day that I just handed him some tongs and the big lighter.
The vegetables were for this delicious Grilled Zucchini and Bell Pepper Couscous. Maybe I'm just lucky that I have a husband who can perfectly grill things, but the chopped up zucchini and red bell pepper were charred just right and softened just enough. I made the couscous. I love how easy couscous is and that it's ready within 5 minutes of the boiling liquid. Although I have to say, I'm not sure how Rachel Ray makes mashing garlic and salt look so easy. That was the hardest part of this whole recipe!
Oh and because we're a happy little family of 2 we naturally had leftovers. Those leftovers made and excellent lunch with some canned garbanzo beans and reheated for a minute in the microwave. I'm glad there's more leftover's for lunch tomorrow!
Grilled Zucchini and Bell Pepper Couscous
adapted from Gourmet
4 small zucchini (about 1 pound)
1 small red pepper
1 tsp olive oil
2 small garlic cloves
1/2 tsp salt
1/2 tsp cumin seeds
1/2 cup chicken broth
3/4 cup water
3/4 cup couscous
Chop the zucchini and red pepper into chunks about 1 inch in size. Toss the vegetables in the oil and place in grill basket. Grill over medium heat until zucchini and red pepper are a little charred, but still crisp tender.
Mince garlic and mash to a paste with salt.
In a dry medium saucepan toast cumin seeds over moderately low heat, swirling pan occasionally, until fragrant, about 1 minute. Add broth and water and bring to a boil. Add couscous and immediately cover pan. Remove pan from heat and let couscous stand 5 minutes. With a fork fluff couscous and in a bowl toss with vegetables, garlic paste, and salt to taste.