Tri-Colored Cherry Tomato Cous Cous

After days of wind and rain, the sun finally popped out in Seattle. 

I just got home after a week on the east coast where the weather hit nearly 77 degrees and all the trees were green. How rare. How odd. How confusing for nature. 

It's no joke that something is going on in nature. I spoke with a lady in NYC who said her tomato plants bloomed well into the end of October. 

Israeli cous cous is an underrated form of "pasta" that has nourished poorer cultures around the world. Its a simple mix of durum wheat combined with water. It's ancient roots date back to its origination is North Africa. Sometimes called "pearl cous cous," this cous cous is a good source of carbohydrates and contains higher amounts of protein and dietary fiber compared to regular pasta.

Tomatoes itself are a "miracle food." In my opinion, anything that spawns with different colors is a beautiful and nutritious gift from nature. To celebrate "Indian summer" tomatoes, here is a quick and easy recipe that every busy person can make. Enjoy!

Tri-Colored Tomato Cous Cous
Prep Time: 10 minutes
Cook Time: 10 minutes

Ingredients:
1 1/3 cup cous cous (8 oz.)
1/4 cup olive oil
3 tbsp lemon juice
1/2 tsp salt
pinch pepper
1 tbsp packed cilantro, chopped
1 cup tri color cherry tomatoes, chopped

Directions: 
Cook the cous cous according to the package directions. (I used the box from Trader Joes). Traditionally, you cook cous cous with a 1:1 or 1:1.25 ratio of cous cous to water. It's best to cook the cous cous in oilve oil at first, and then place the water in the pot, cover with a lid and simmer for around 10 minutes. Once the water is absorbed, remove the pot from heat and let the cous cous cool. 

While the cous cous cools, prep the vegetables. Place all the ingredients into the pot, stir and serve chilled. 

You can mix this up with various vegetables, but the lovely color of the flowers certainly inspired this recipe. 

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