The winning bento out of my kitchen this week has to be this one, hands down.
It might not look like much but it was D.E.L.I.C.I.O.U.S.
First, I cut up cherry tomatoes, garlic, and fresh chives. I drizzled a very small amount of olive oil on the mixture and tossed it a little bit to get everything coated. I baked it in the toaster oven for 20 minutes at 425 degrees and it turned out beautifully. This is significantly better when reheated or fresh from the oven, but is still really good when chilled.
Then I started up my induction cooker. Set at 320 degrees, I put sliced up onions in the pan with a dab of high end olive oil and cooked that until it started to brown. If you’re making this, you should add in the zucchini then. It’s ready when the zucchini is at a point where it’s soft throughout, but not mushy. You’ve gone too far if it’s mushy.
The last bit was a tiny bit of couscous. I eyeballed the water to couscous ratio but it as about half and half. I microwaved it for a couple of minutes and let it sit while I finished up cooking. After I stirred in some Earth Balance margarine to give the flavor a little bit of a pop. It did the trick and turned out great.