Leftover grains offer base for simple meal combos

Although I make every effort to cook meals with just the right amount of food for the two of us, we almost always end up with leftovers. Typically not enough for both of us to share for another meal or a single lunch, but usually too much to throw away (without feeling wasteful) and too little to be useful on its own. This seems especially true of side dishes.

I ran into this problem recently with couscous. It had been properly steamed and fluffed and served hot with seasonings. The leftovers (about a cup or so) were then packed into a sealed container and tucked into the refrigerator to wait for another chance to be plated. As you may know, couscous will turn into a solid mass when chilled. Some tiny grains may separate, but for the most part, they stick together in a lump the shape of their container.

This creates a problem for anyone trying to find a way to repurpose leftover couscous. One option is to melt butter in a skillet, add the lump of couscous and cover the pan to create steam that will separate the grains. Another way is to replace the butter with broth and again heat the covered pan to allow the liquid to re-steam the grains. Alternatively, if you’re willing to enjoy the cold couscous at its chilly temperature, you can make it into the base for a salad.

First, decide on the flavor profile you want to feature or let the decision be made for you by what is in your pantry and crisper drawer. For the salad in the photo, I included grape tomatoes, carrots and red onion with a simple vinaigrette. To keep sizes in balance, the tomatoes were quartered so they wouldn’t overwhelm the couscous, while the carrot and onion were minced for the same reason.

The basic vinaigrette combined rice wine vinegar, olive oil and an herb mix of chives, dill, tarragon, chervil and basil. A sprinkling of parsley added some visual interest. By the time I ate it, the originally cold ingredients had warmed to room temperature and the dish was quite tasty. This approach to creating a salad from leftover grains is endlessly adaptable and would work well with farro, barley, lentils, orzo, and quinoa as well as rinsed and drained canned beans.

Add-ins to a grain- or bean-based salad are as varied as your imagination and can include both sweet and savory options. You’ll want to include a sharp note with onion (red or white), scallion or shallot and you’ll want them finely minced to minimize an aggressive bite. The next texture to add is something with crunch; choose from broccoli, carrots, celery, bell pepper, radish or fennel.

A little bit of juiciness is desirable; consider corn kernels, cucumber or tomato, which will add their flavored liquid to the mixture. Some sweet notes from fruits such as berries or peaches (when they’re in season) are a welcome addition. If your grain is a tender one like couscous, stay away from dried fruits (raisins, cranberries) but consider them as options for sturdier bases like beans or farro.

You can change everything with the vinaigrette ingredients you select. For example, rice wine vinegar will be lighter than apple cider vinegar or red wine vinegar, and Balsamic vinegar will highlight your sweeter ingredients. Always add a squeeze of fresh lemon juice and reach for a high-quality olive oil. For salty notes, toss in chopped olives or feta cheese. The final decision is which herbs and spices will work best with your ingredients. I’ve included two examples for you to consider.

Quinoa Salad*

2 C cooked quinoa

2 small zucchini

1 T olive oil

salt & pepper

1 t minced garlic

1/4 C pine nuts

3 T white wine vinegar

1/4 C olive oil

1 C cubed mozzarella

1/2 C fresh dill

Preheat the broiler and line a rimmed baking pan with aluminum foil; set aside. Cut each zucchini lengthwise into 4 slices. Brush both sides of the zucchini with olive oil, and sprinkle with salt and pepper. Arrange on the prepared pan in a single layer. Broil the zucchini, turning once, until softened, about 5 minutes. Remove zucchini from pan and chop into cubes; set aside. Scatter the garlic in the same pan and place under the broiler until lightly toasted, about 1 minute; set aside. Place the nuts in a dry skillet and toast over medium heat, shaking often until golden; remove from pan. In a serving bowl, whisk together vinegar and olive oil. Add quinoa, zucchini, garlic, pine nuts, mozzarella and half the dill; toss to combine completely. Season to taste with salt and pepper. Serve garnished with remaining dill. Yield: 4 servings.

*Adapted from Mark Bittman’s The Food Matters Cookbook.

Farro Salad

2 C cooked farro

1 C peeled, diced cucumber

1 C halved grape tomatoes

2/3 C crumbled feta cheese

2 T chopped parsley

1 t fresh thyme

1 minced shallot

1 pressed garlic clove

1 t lemon zest

juice of 1 lemon

1/4 C olive oil

2 T red wine vinegar

salt & pepper, to taste

In a serving bowl, toss together farro, cucumber, tomato, feta, parsley and thyme; set aside. In a small bowl, whisk together remaining ingredients. Pour in vinaigrette and toss to combine completely. Season to taste with salt and pepper. Yield: 4 servings.