The fall is the best season in the Midwest, nice warm days with a lot of sunshine. That and how happy I am to leave the humid summer behind me, was what I told family and friends over in (rainy) Europe. Actually I am hoping fall will become the best time of the year, winter is by far too cold, spring brings tornadoes, summer is too hot and fall is great. That was my opinion before the rain was arriving with the thunders that make our whole house shake, honestly I jump up every time. Call the police! A bomb attack! My poor dog Lily is hiding in my closet for hours but couldn’t resist to spy, curious what is going on in the kitchen but still taking cover under the table.
While it is raining since the early morning and it seams to become endless, I was starving and checked every pantry. Oh yes it would be simple to take the car and stock up at the grocery store but I am a strong believer that water from above (except it is the shower) can’t be good for me. So I found the frozen leftover farro from this salad, a lot of feta and some other good things and made a casserole. Best strategy: if I have to handle left overs, mix everything cover with cheese and bake until the crust is golden. It is hard to go wrong with melted cheese. But feta won’t melt as nice as I wished so I just mixed everything and was very pleased with the result.
couscous – farro – casserole
If you don’t have cooked farro on hand: rinse 1/2 cup dry farro in a colander and cook in salted boiling water for 20-25 minutes or until tender.
1 cup cooked farro
1/2 cup whole grain couscous
10 Kalamata olives, pitted
3 teaspoons capers
1/2 red chili pepper
1 handful fresh basil leaves
1 teaspoon salt
130 g feta cheese crumbled (about 1 cup)
In a nonstick pan lightly roast the couscous without any oil. Add 2 cups of hot water, turn of the head and let stand for 15 – 20 minutes.
Meanwhile dice the tomatoes, chop the olives, chili pepper and basil leaves. Crumble the feta cheese and put everything into a bowl or use your casserole dish if possible.
Rinse the grains, add to the bowl and mix well.
Bake for 35 minutes and let rest 5 minutes.