RECIPE: Herb Scented Couscous with Summer Veggies

You've probably been told over and over again that it's more environmentally friendly to eat locally grown food.  That means you're eating with the season, ie whatever you have in your garden or can find at the farmer's market.  Local food is produce that has not traveled say more than 100 miles form where it was grown.  Sometimes that means making a meal with none of the ingredients that you're used to using, or choosing from a somewhat limited selection.

This week I dropped by the local farmers market and it was pretty much all leafy greens like kale and mustard, summer squash, onions, herbs and root veggies. None of my favorites are in season yet (read that as stone fruit, berries and tomatoes).  In our house we like to eat simply and wholesomely without a lot of fuss but with tons of flavor, so here's what I was able to whip up from my market finds.

When I say whip up, I mean it... I had the couscous half made before I even knew what I was serving for dinner.  This recipe may have been totally invented on the fly, but it's so delicious it's going in the recipe box.  That said, don't feel like my measures or ingredients are something you have to adhere to 100%, I winged it and so can you.

Herb Scented Couscous with Summer Veggies
Serves 4
Ingredients:

Couscous (check package for exact proportion details) -

• 1 Cup uncooked couscous (whole wheat or regular)
• 1-1/4 Cup boiling water
• 2 TBSP butter
• 1 bouillon cube 
• 2 TBSP chopped fresh herbs - use what you have. Here's my list, I used a sprig or two of each: Lemon Verbena, Oregano, Lemon Basil, Lemon Thyme, Lavender Leaves

Summer Veggies -

• Olive oil for pan
• 2 TBSP butter 
• 1 Leek chopped, include as much green as you can (onion ok substitute)
• 8 oz sliced mushrooms
• 1/4 Cup diced ham (or you could use sausage, bacon, pancetta... something to give flavor)
• 1 green bell pepper chopped
• 1 yellow crook neck squash chopped
• Salt & Freshly ground pepper to taste

Basic Steps:

1. Boil water for couscous, heat saute pan
2. Chop leeks & veggies
3. Add dry couscous & herbs to boiling water, remove from heat
4. Saute leeks, mushrooms, butter
5. Add bell peppers, fluff your couscous
6. Add squash, fluff your couscous
7. Season veggies, remove, serve over couscous.
8. Feel the love, eat the love!

Detailed Directions...

Boil your water for couscous, include the butter and bouillon cube.  Heat your saute pan over medium heat, add olive oil.  When water sizzles in the oil, add the leeks and mushrooms, saute until soft.  If you like your leeks slightly blackened and caramelized, then give them a 3 minute head start on the mushrooms.  Add the butter and bell pepper to the saute pan and cook for 2 minutes. Check on your couscous water, if the it's boiling, add the dry couscous grains and herbs and remove from heat immediately.  Stir thoroughly with a fork and allow to sit for 3 minutes covered. Fluff the couscous, cover and let sit for another 3 minutes, fluff again.  Your couscous should be ready, ok to leave covered while you finish the veggies.   Add the squash to your saute pan and cook another 3 minutes or until softened but not mushy.  Season to taste with sea salt and fresh ground pepper. Fluff your couscous with that fork one more time, then serve the veggies on top of the couscous.  

Make a nice mixed green salad to serve on the side and you can consider yourself healthfully fed!  Another favorite alternative in our house is to serve our warm meals right on top of a bed of greens like arugula or spinach, then you can skip the salad and have it all in one.