Last week was really feeling like fall, and boy was I into it. But then this week we somehow rotated back into summer, and my bedroom air conditioner is back to work and it’s very confusing to figure out what to wear and it’s much too hot to turn on the oven.
Is there any cuisine more synonymous with summer eating than so-called “Mediterranean food”? Probably not, I think. There’s something about the abundance of eggplant, tomato, zucchini – everything accented with lemon – that really makes you feel like popping open a bottle of cold and bracing white wine and enjoying the sunshine. Also- grilled everything. Nothing says summer like char, right?
I hope it does not seem condescending that I’m sharing a recipe for roasted vegetables and couscous, which is very intuitive and barely a recipe. It follows the same format I use often for work lunches (a grain + roasted vegetables) but with a spice combination that I hadn’t thought of, and a dead simple couscous preparation that I hadn’t used. Those two tweaks and the addition of deeply toasted almonds made this something I couldn’t keep my hands out of and needed to “sample” a number of times before it hit the fridge. And also once it was in the fridge.
Yes, it’s mid-summer, but no, I don’t think that means you have to spend July and August eating exclusively meat from your grill or raw micro-greens you picked up at your local farmers market. Sometimes, especially on a Sunday afternoon, you’ve got to turn on your oven and bake an old-school Italian classic – this time with a summery twist.
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