Couscous to the rescue!

It has been more time between posts than I would like and I am placing the blame on Mother Nature. It is so hard for me to get past the overpowering laziness of late July weather in New England. Shuttling between the frosty cool, indoor air and the heavy, hot blanket of our humid outdoors is frankly exhausting. And after a day at the salon bleaching blonde's and supervising the creation of green mohawks, the last question I want to hear when I get home is "What are we doing for dinner?"

How about ordering out? Or letting Little P. fend for himself why I collapse on the couch with a cold, wet drink of something sporting a parasol? No... one of the better qualities of having this insolent Scottish blood is the pride that forces me to put on my "big girl britches" when times are tough and get up and get back to reality. So I compromise by spending approximately 15 minutes of time preparing a cold centerpiece dish and supplement with any of the fantastic options made available with our grill.

Grilling is easy on your sapped energy, and every protein, vegetable or fruit source can be worked to magical results. If your skills need a refresher, the Internet has more grilling web pages than I could count. The one tool I would personally recommend is a grill wok/vegetable basket. It allows for you to successfully cook those pesky smaller foods that would otherwise fall between the grill slats. So enough espousing about that; what about that centerpiece?

It's a bird, it's a plane, it's... couscous! Yes, these little rolled balls of semolina wheat are actually my "superhero" food for the summer. Why? Well they lend themselves to a myriad of flavors, cook quickly (5 minutes) and are delicious served at room temperature. Follow the directions on your quick-cook brand, and while the little pearls sit for their steam, grab a serving bowl.

Now is the fun: pick your ethnic flavor for the evening. French? Sicilian? Tunisian? Oriental? All can be interpreted by chopping and slicing in certain ingredients and finishing with an appropriate dressing. Toss in your cooked couscous last, and place on the table. If you are feeling really rejuvenated you can finish your meal by incorporating your flavors into your grilled items with ethnic sauces or accompaniments. 

Hows that for turning tired into tremendous?!? Although I am still wondering where that parasol punch is.....

SUPERHERO COUSCOUS

YIELD: 3 - 4 servings

Prepare 1 cup dried quick-cook couscous according to package directions

NOTE: I purchase whole grain varieties of couscous

*Choose any mixture of the ingredients from your flavor choice below; chop, shred, slice or crush as necessary to be small enough in size to be compatible with the couscous. Mix ingredients in a serving bowl with their dressing and add in couscous. Fluff to combine and serve.*

FLAVORS OF SICILY

Anise, Capers, Fava (broad) Beans, Garlic, Olives, Red Onion, Tomato, Yellow Raisins, Basil, Lemon Zest, Mint, Italian Parsley, Rosemary, Red Pepper, Sage, Parmesan Cheese: mix with 1/4 cup olive oil & 4 teaspoons lemon juice or red wine vinegar, salt & pepper to taste

FLAVORS OF TUNISIA

Red Bell Pepper, Cucumber, Garlic, Oil-cured Olives, Onion, Tomato, Cinnamon, Cumin, Cayenne, Mint, Flat Leaf Parsley, Tumeric, Pistachios, Yogurt: mix with 1/4 cup olive oil & 4 teaspoons lemon juice, salt & pepper to taste

FLAVORS OF FRANCE:

Asparagus, Garlic, Mushrooms, Shallot, Tomato, White Beans, Dijon Mustard, Flat Leaf Parsley, Tarragon, Thyme, Rosemary, Real Bacon Bits: mix with 1/4 cup olive oil & 4 teaspoons red wine vinegar, salt & pepper to taste

FLAVORS OF THE ORIENT:

Bok Choy, Cabbage, Carrots, Peas, Pea Pods, Scallions, Sprouts, Cayenne, Ginger, Hoison Sauce, Soy Sauce: mix with 3 Tablespoons of sesame oil & 3 teaspoons rice wine vinegar. If using Soy Sauce do not add salt.

FLAVORS OF GREECE:

Capers, Celery, Chickpeas, Cucumber, Currants, Green Pepper, Onion, Olives, Potato, Tomato, Dill, Mint, Oregano, Rosemary, Sage, Thyme, Feta Cheese, Sesame Seeds: mix with 1/4 cup olive oil, 2 teaspoons red wine vinegar, 1 clove crushed garlic & 1 Tablespoon plain yogurt, salt & pepper to taste.