One of the best things about living in a tiny town in the middle of North Central Ohio is that surrounding the town are even smaller towns, like the kind with one stoplight, and a whole lot of farmland. There is something nice about seeing acres of corn and wheat and even soybeans starting to grow. We're not there yet, but today was a sort sopping wet day where it rained on and off and back on again. During one of those breaks from the rain, as I was driving back from going grocery shopping at Meijers with a car load full of vegetables (seriously I went overboard again), I decided to drive with my window down. There is nothing as great as the smell of fresh wet dirt. It's the smell of possibility. 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.
