The container garden on our back deck seems like a distant memory. For weeks, a massive snowdrift packed against the windows has obscured the view to our outdoor space. And I want out!
My winter claustrophobia has set in. It’s cold and snowy, and I feel trapped. Even when I do get outside, I am all bundled up in a coat, hat, boots, gloves, and all sorts of layers you can’t see.
I am trying to stay positive by reminding myself that soon my husband and I will be talking about seeds gearing up to plant after the last frost. Hope is on the horizon in the form of planning for our container garden.
Of course that isn’t much comfort when the surplus of tomatoes won’t happen until August. That sounds like an eternity away. I couldn’t be anymore impatient.
Yes, I know I could go to the grocery and buy tomatoes shipped from warmer parts of the country and the world, but they just don’t taste as good.
Off-season tomatoes tend to be mealy and bland. The are incredibly disappointing when you think about tomatoes at their peak. If in a moment of weakness, I buy a pint, I always roast them to boost their flavor.
Jarred sun-dried tomatoes packed in oil are a pantry must to get me through the winter months. I also love the marinated roasted tomatoes from the olive bar.
I chopped the tomatoes along with another favorite ingredient of mine, Kalamata olives, to make this sun-dried tomato & olive couscous topped with crumbled Feta.
Pearl couscous makes a great side, but I love it as a vegetarian main. To stretch it, I will add greens like arugula and spinach to turn it into a grain salad. It’s so easy because doesn’t need any dressing.
Sun-Dried Tomato & Olive Couscous
- Total Time: 10 minutes
- Yield: Serves 2 1x
1 tablespoon olive oil
1-1/2 cups pearl (Israeli) couscous (I used whole wheat.)
1-1/2 cups water
1 garlic cove, minced
15 Kalamata olives, pitted and roughly chopped
10 sun-dried or marinated roasted tomato halves packed in oil, roughly chopped and 2 tablespoons oil reserved
1 tablespoon chopped fresh parsley
2 ounces Feta cheese, crumbled
Salt and pepper to taste
Heat the olive oil in a large saucepan over medium heat. Toast the couscous until it is light brown, about 5 minutes. Add the water and bring to a boil. Reduce heat to low, cover and simmer until the water is absorbed and the couscous is tender, about 8-10 minutes.
While the couscous is cooking, combine the garlic, olives, sun-dried tomatoes and their oil in a medium skillet over medium high heat. Sauté for a few minutes until the garlic becomes fragrant. Toss with the couscous, parsley and Feta. Season to taste.