They say the heat wave’s gonna break tomorrow. For now, cooking must be kept at a minimum. Boiling the water for this couscous just about put us at the limit.
After cooking the couscous, we mixed in some homemade pesto (made of basil from our garden) and some pecorino, then put it all in the fridge to cool off for about 20 minutes. We finished it off with some chopped red pepper, toasted sunflower seeds, and a little crumbled goat cheese on top. Served slightly chilled.