I adore onions - most stinky foods as a matter of fact. This variety (they look like giant scallions with a plump root end) are so bright and not-too-intense (but still oniony) that I'm having a fling with them this week. <br /> <br />And couscous? They might be the simplest grain in the world to cook. You just put them in a bowl, cover with boiling water and wait ten minutes. Done. Sometimes (and this is one of those times) I toast the couscous in a pan to make them more flavorful (as opposed to just taking on the flavors around them, which is what they really excel at). <br /> <br />I fried up some onion slices and lemon rind in the olive oil that I eventually used for the dressing. Worth it for the onion, skip the lemon rind - cool idea but kind of bitter. I shredded leftover rotisserie chicken to give this heft and protein and added chopped parsley for herbaciousness. This is so fresh and good and satisfying. I think I could eat it every day.

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