We’re having a heat wave. (Someone should write a song about that….)
Those of us who do not have air-conditioning cook differently when the temperature approaches (or exceeds) 100F (38C)
We do things like plan on cold main courses that can be cooked in the morning before the heat sets in.
Like Salmon Chaud Froid, chilled, poached salmon with Pesto Mayonnaise
Or Vitello Tonnato, chilled veal cutlets with Tuna Sauce
We do a lot of outdoor cooking and we make side dishes that require very little heat.
If one lives in Europe, the chicken broth for this Couscous Salad can be heated in about 90 seconds in an electric kettle.
I used green and purple basil.
Couscous Salad, Caprese-style
Total time: 15 minutes .
- 1/2 cup (3oz, 90gr) couscous
- 3/4 cup (6oz, 180ml) chicken broth
- 1/2 cup (2oz, 60gr) cherry tomatoes, cut in half
- 1/2 cup mini mozzarella balls, (about 8) cut in half
- 2 tbs fresh basil, chopped
- 2 tbs white balsamic vinegar
- 2 tbs salad olive oil
- 1 tbs Dijon-style mustard
- Heat chicken broth to a boil.
- Put couscous in a medium bowl.
- When broth is boiling pour over couscous, cover and let stand for 10 minutes… Do not stir it.
- When couscous is done, add tomatoes, mozzarella, basil and fluff gently with a fork to combine.
- Put the vinegar, mustard and oil in a small bowl.
- Whisk well and stir into couscous. Serve.
We also do things like rub doggie bellies and paws with cool, wet towels and have all playtime in the shade.
The good thing is our pool is finally finished and full of water.
The bad thing is this heat wave is supposed to last well into next week.