It finally cooled down last night, but it has been hot this week with highs in the upper 80s. Way hotter than it should ever be in April. As you may know, our house doesn’t have air conditioning and we choose not use window units, so we spend our summers practicing heat mitigation. We make sure the blinds are all shut tight when we leave for work – as soon as it gets cooler outside than in, we open up all the windows to let the cool breeze in. And we try to cook in the kitchen as little as possible – we use the grill in the backyard, or make simple meals that don’t require the stove to be on for long. We almost never use the oven in the summer. This Wednesday, I had planned an oven centric meal, but when I walked into the house after work, I knew it was already too hot in the house for that plan. This is what I threw together, based on what we had in the fridge and pantry. It’s a perfect hot weather meal.
1 Cup Cous Cous
1 Cup Stock (I used vegetable stock, but chicken would also be tasty).
1 Can White Beans
1/4 Red Onion
1/4 cup White Wine Vinegar
1/4 cup Olive Oil
1/4 cup Grated Parmesan
Bring stock to a boil. Add cous cous and stir once. Cover the pot and remove from heat. After 5 minutes, your cous cous is done. Fluff with a fork and allow to cool. (I stuck my pot in the fridge to speed that process along).
Peel and grate the carrots. Thinly slice the scallions. Dice the red onion (I did a pretty small dice). Whisk together the vinegar and oil in a bowl, then add the veggies and the beans. Allow to marinate while the cous cous cools, then mix together, the cous cous, the veggie/bean mixture, and the parmesan cheese. Enjoy!
Makes enough for 2 dinners and 2 lunches.