In the constant search for side dishes that aren’t boring, couscous makes an occasional appearance at our house.  By itself, it is OK but nothing really special.  This version was a direct result of our road trip home Denver last week.  Re-entering the gravitational pull of Houston, we had already seen two mileage signs, we were coming up on the little burg of Fairfield and lunch could not be put off any longer.  We had decided  on hole in the wall BBQ for our feast and the outskirts of Fairfield were adorned with well worn billboards for Cole’s BBQ and Shell Station.   What more could you want?  Serendipitously, as we exited 45 headed for our smoked meat destiny, there on the side of the road was a sign for farm fresh veggies next to a small panel truck.  Why not?  Sixty dollars of vegetables and fruits later we were on our way over to Cole’s.  The produce looked pretty good but we had no idea what we had stumbled onto until we tried the tomatoes, melon, peaches etc.  If there was ever an appropriate place for “It’s all good!” this was it.  Oh BTW, Cole’s BBQ turned out to be pretty darn good too.  At the stand, Cooper Farms was the outfit, Kathy had picked up a couple pints of figs and I’m not really sure what she had in mind for them.  No matter, several of them found a very pleasant home quartered into our couscous .  I also tossed in some Bucee’s spicy pepitas (No, we didn’t stop there too, they were from an earlier trip to the lease) and the combination made a very satisfying side.  The use of stock really makes a difference too.  Serving the couscous over Cooper’s outstanding tomatoes pushed it into the memorable category.

Fig and pepita couscous

1 cup dry couscous 1 cup chicken stock (or other) 4 medium figs, trimmed and quartered 3 Tbs chili seasoned pepitas Sea salt Fresh ground pepper Heat the stock to boiling and pour over couscous, blending well.  Mix in the figs and pepitas, cover for 5 minutes and serve.