I’ve never been one to focus on cooking what’s in season, but with the Farmer’s Market just down the street, and realization that the end of summer is fast approaching, I’ve been trying to make recipes using local and in-season produce.
I was feeling a little lazy and Summer Vegetable Couscous was the perfect side for the rotisserie chicken I got from the store (Hey, #storeboughtisfine!). The lemon, ground ginger, cinnamon give it a great flavor, and it’s chock full of golden raisins, dates, zucchini, carrots, red onion, and chickpeas. As an added bonus, this doesn’t require use of the oven and very minimal use of the stove top on these hot days.
One lesson I will never learn is: a little bit of couscous goes a long way. So I didn’t think twice when I saw this recipe calls for two cups… I now have enough to feed at least 20 people! If you’re not making this for a big dinner, you can easily cut the recipe in half.
Book: Make It Ahead: A Barefoot Contessa Cookbook
Rating: 4/5
How Easy Is That: Easy
Store Bought Is Fine: Couscous
Good Ingredients: Olive oil, chicken broth
Recipe not on Food Network Online or Barefootcontessa.com
