So, you’re staring ahead at a calendar full of invitations to summer backyard barbecues, family potlucks, neighborhood grill-outs, etc., etc., etc. Which means a calendar full of deli potato salad, sad pasta salad, bottom-of-the-bowl potato chip crumbs and other unsatisfying cookout side dishes.
Let’s vow to break the cycle of bad backyard sides, shall we? Starting with this: Confetti Couscous and Vegetables. Call it a salad. Call it a side dish. Either way, its delicious, flexible, portable and totally picnic table-worthy. Great with grilled chicken, steaks, brats — and hearty enough to suffice as a plate highlight for vegetarians.
Start with couscous: It’s a delightful change of pace from pasta in the typical side dish. (Really, you should keep this on hand in your pantry for almost constant use.)
Then, roast up some vegetables: Root vegetables (beets, carrots), sweet potatoes and butternut squash will take a bit more time; soft vegetables like summer squash and onion a bit less. Or, instead of roasting the veggies, throw in raw cucumber, fresh corn and halved cherry tomatoes. Add herbs of your choice.
Serve this dish warm or at room temp. Bonus: Leftovers are great for lunch.
Be the picnic hero: Bring this. People will want the recipe. Send ’em here.
COUSCOUS WITH ROASTED VEGETABLES
makes 4 generous side-dish servings
Preheat the oven to 375°. Line two rimmed baking sheets with foil. Cut any of the following vegetables into roughly 3/4-inch pieces:
Small butternut squash
Large onion
Medium zucchini or yellow squash
Large carrots or beets
Yukon Gold or sweet potatoes
Place firmer vegetables (carrots, beets, butternut, potatoes) on one baking sheet, and softer veggies on the other. Toss all with a splash of olive oil; season with kosher salt, freshly ground pepper and 1 teaspoon cumin. Roast firm vegetables for about 30 minutes and soft vegetables for about 15 minutes, or until the vegetables are tender but not soft (test with the tip of a paring knife). When the vegetables are done, transfer them to a large bowl; add 1 big handful chopped parsley, plus whatever other herbs you'd like: basil, chives, oregano.
In a small saucepan, combine 1 cup chicken stock and a pinch of saffron threads, plus a pinch of salt and freshly ground pepper. Bring to a boil; stir in 3/4 cup couscous. Cover the pan and turn off the heat; let sit for about 7 minutes until the broth is absorbed. Fluff the couscous with a fork. Add the couscous to bowl of vegetables and toss gently to combine. Season to taste with salt and freshly ground pepper.
