Summer weather, although mostly lovely, can also be majorly moody.

One day it’s 80 degrees and you’re soaking up the sun, the next it’s a high of 55 and the only thing you’re soaking up is the sheets of rain darting down from the sky. It’s crazy and real and totally been a thing around here lately!

To combat these swings and sways mother nature is tossing our way, I say we make some meals that can be eaten hot or cold. That’ll show her who’s boss… or at least keep up well fed. Both are solid results.

This dish combines light, thriving Summer produce and herbs with creamy white beans and peppy Israeli couscous to create a dish that pops with fresh flavor but doesn’t leave you hungry again after an hour. Don’t you hate scarfing down a salad just to find yourself ravenously hungry again a few minutes later?! Or is that just me…?

Roasted tomatoes fresh from the oven are like candy. You will not want to stop eating them. But! You should so you can toss some in this dish. You won’t reget it.

If you’re lazy (like me!) and like making meals ahead of time, this dish is absolutely solid served cold, yet reheats (yes, even with the cucumber!) delightfully if you dig a warm meal. A total plus when you’re dealing with bipolar weather patterns.

If you’re feeling extra ambitious and hungry, I say fire up the grill and toss some portobello mushrooms caps – or, ooooh, skirt steak – on and serve this sassy couscous alongside it.

Summer is here, folks! Let’s soak it up.

Roasted Tomato and White Bean Couscous with Roasted Garlic & Kalamata Olive Vinaigrette – Baker by Nature

Ingredients:

For the couscous:

2 cups Israeli couscous

1 tablespoon olive oil

1 tablespoon fresh lemon juice

For the tomatoes:

2 cups grape tomatoes

1 head garlic

3 tablespoons olive oil

Salt and pepper for sprinkling (about 1/2 teaspoon of each)

For the rest of the dish:

1 (15.5 oz) can white beans, rinsed

2 tablespoons chives, minced

2 tablespoons fresh mint, chopped

1 English cucumber, diced

2 tablespoons pine nuts, toasted

Instructions:

For the tomatoes: 

Preheat oven to 350 degrees (F). Line a large baking sheet with parchment paper and set aside.

Slice tomatoes in half, then toss with the oil, salt and pepper, and spread in an even layer on prepared baking sheet. Nestle the head of garlic in the middle of the tomatoes, making sure it is well oiled as well, and place baking sheet in the oven for 25-30 minutes, or until the tomatoes have slightly burst and look caramelized. Remove from oven and let cool for 5 minutes before mixing into the couscous.

For the couscous:

Cook couscous according to package directions. Once cooked, remove from heat and immediately stir in the olive oil and lemon juice.

For the Roasted Garlic & Kalamata Olive Vinaigrette – Baker by Nature

20 kalamata olives, roughly chopped

1 head roasted garlic, pressed from peel

1 tablespoon balsamic vinegar

1 tablespoon white wine vinegar

3 tablespoons olive oil

1 teaspoon dijion mustard

2 tablespoons fresh lemon juice

Instructions:

Pulse ingredients together in blender until smooth. Pour over couscous mixture, stirring well.

Putting it all together:

Mix cooked couscous with mint, chives, white beans, and cucumber. Gradually pour almost all of the vinaigrette over the mixture (reserving about 2 tablespoons) and stir well. Gently fold in the roasted tomatoes and sprinkle the top with the toasted pine nuts. Drizzle the last of the dressing on top, and serve! Or cover and save for later.