Who wants to spend the summer standing in front of the stove for hours? Here in Atlanta we had a record breaking week of 100 degree plus temperatures. One day the temperature reached 106!
I am kind of over my typical summer fare of grilled foods and salads. I came up with this menu. The meal requires minimal cooking and is a great summer supper.
I don't mind boiling a pot of water first thing in the morning to get my couscous cooked, so as soon as I went to get my morning coffee, I got the water started for the couscous. While the water was boiling, I sliced the onions needed for the dish and began the process of caramelizing them. Once the couscous was cooked and drained, I began to assemble the dish. The entire process took 30 minutes, and required little attention from me. Half the meal...DONE!
Once we were ready to eat dinner, I made the marinade for the scallops. While they were marinating, I got my greens ready and I began to heat up the pan. I can handle standing in front of my stove for 4 minutes to sear the scallops. Once the scallops were cooked, dinner was ready. The meal looked and tasted like a $25 plate from a restaurant. This is summer cooking at its best!
¼ c. extra virgin olive oil, divided
2 tsp. minced garlic
1 T. finely chopped thyme
1 tsp. kosher salt
1 tsp. freshly ground pepper
2 c. arugula
In a medium bowl, marinate the scallops with ⅛ c. olive oil, garlic, thyme, salt and pepper. Let marinate for about 30 minutes.
In a small bowl combine the arugula and 1 T. olive oil. Toss with a pinch of kosher salt.
Heat up 2 T. of olive oil in a medium saute pan over medium-high heat. Add the scallops and cook until each side is golden brown, about 1-2 minutes per side. Remove from heat and serve with the scallops over a mound of arugula.
3 whole Large Sweet Onions
2 Tablespoons Olive Oil
½ teaspoons Salt
2 cups Israeli Couscous (uncooked)
1 tsp. chicken broth concentrate or boullion
1 Tablespoon Brown Sugar
1 Tablespoon Balsamic Vinegar
1 teaspoon Turmeric
¼ teaspoons Cayenne Pepper
2 dashes Black Pepper To Taste
2 pints Cherry Tomatoes, Halved Or Quartered
1 bunch Cilantro, Chopped, To Garnish
First, slice up the onions into thin rings. Heat the olive oil in a large pot over medium high, and when hot, add the onions and the salt. Cook for about 20 minutes, or until the onions are starting to turn golden brown.
In the meantime, get some water with chicken concentrate boiling in preparation for the couscous. Once it boils, add the couscous and cook for about 7 minutes. It should be al dente. Drain and rinse the couscous with some cool water.
Once the onions are golden brown, add the brown sugar, balsamic vinegar, turmeric, cayenne pepper, a few more pinches of salt, and a generous amount of black pepper. Stir it around and continue to cook on low heat for another 10 minutes.
Add the quartered or halved cherry tomatoes, and cook for 5 more minutes or until the tomatoes are heated through but still retaining their shape. Adjust the seasoning to your taste.
Combine the couscous with the onion/tomato mixture, and top it all with some cilantro.