I am writing this while sitting on the couch eating freezer raviolis with store bought sauce. Le sigh.
It turns out that becoming a doctor is a lot of work! I know, I know, it’s a surprise to everyone. I’m on my 4th straight month of ED, and while it’s been really nice to be in the department instead of bouncing all around the hospital, I’m still trying to figure out how to create a schedule for myself when my actual schedule is constantly changing. On off-service rotations we more frequently have the same days off each week (similar to what the norms call “weekends”), but not in ED. Next week, for example, I work midnight to morning 4 nights in a row, then have morning conference and the rest of the day off, go to evenings to early morning for 2 days, then go to early morning to afternoon? My body doesn’t know whether it’s coming or going. It doesn’t help that our ED, like most, has almost zero natural light and perpetually feels like 2am.
When I get off I often play the “Sunrise or sunset?” guessing game.
This is a dish for the WTF moments my body has. It’s got couscous and tomatoes, so it’s basically tomato mac ‘n cheese, minus the cheese. Which doesn’t make a lot of sense – what I’m trying to get at is that it’s comfort food, but with a little more grownup flavor.
The ingredient list is short. The better the tomatoes, the better the dish, but I made this before our garden ones came in, and the store-bought romas were fine. The tomato paste looks weird because I freeze mine.
Yes for quick spicy tomato sauce!
See those nice crispy edges? Those are money.
If I had kids, I would’ve cut the couscous patty into shapes (unlikely), or at least thought really hard about doing that (likely).
- 3 tablespoons olive oil, 1 medium onion (finely chopped), 1 tablespoon tomato paste, 2 ripe medium tomatoes or 4 roma tomatoes (finely chopped), 1 cup couscous, 1 cup vegetable broth, 2 1/2 tablespoons butter
- Heat 2 tablespoons of the olive oil over medium-high heat. Add the onion and cook until softened but not browned (approximately 5 minutes).
- Meanwhile, heat the vegetable broth to boiling. Pour the couscous into a bowl and pour the hot vegetable broth over. Cover with saran wrap and set aside for 10 minutes.
- Add the tomato paste to the onions and cook for 1 minute. Add the tomatoes and a few grinds of black pepper, mix, and cook for 5 minutes.
- Remove the plastic wrap from the couscous and fluff. Pour in the tomato and mix.
- Wipe the tomato pan. Place over medium-high heat. Add the remaining 1 tablespoon olive oil and the butter. Melt. Press the couscous tomato mixture into the pan and cover. Cook 12 minutes. Unmould onto a plate (use a spatula to loosen if needed) and serve warm.