W.T.F.

So, things were supposed to slow down considerably after the last championship final on Thursday, but reality bears little resemblance to my hopes in that regard. It continues to be non-stop at the office and here on the home front as well. So, starving once again and faced with the still-empty larder, that Mother of Invention suckled this food diarist.

Couscous Salad - a Blog O. Food original

4 oz pine nuts, toasted 2 oz sun dried tomatoes, reconstituted and diced 2 oz each, green and black olives, sliced 1 clove garlic, crushed ½ cup whole wheat couscous ½ cup chicken or beef stock ½ Tbsp butter ¼ tsp salt ¾ Tbsp olive oil

In a small saucepan, bring stock, butter and salt to a boil. Once boiling, stir in couscous, cover and remove from heat. Let stand for 5 minutes. Fluff with fork before serving.

While stock comes to a boil, heat olive oil in a small sauté pan over medium heat. Add garlic, cooking to soften. Stir in remaining ingredients and heat through. After couscous has set, toss all ingredients together and serve.

This salad turned out deliciously, a vinegary tang from the green olives was accented by the intensity of the tomatoes, and all the diplomatic sweetness from the pine nuts brought everyone amicably to the treaty table.  But couscous is not really cooking. Come on, it took less than 15 minutes, start to finish! The kitchen didn't even heat up!

But I'll stand by this dish as another awesome side on Greek or Mediterranean Night, or when you're just in too big of a hurry for something more complicated. Who says cooking has to be hard anyway?

Thanks for taking the time - Blog O. Food