So now for tonight's dinner, and I am very proud of this dish. It features a divine tomato-caper sauce (courtesy of the NYT's Recipes for Health blog), topping whole wheat Israeli couscous and some steamed green beans.
The tomatoes and green beans came from my friend Julie's garden, and the basil came from my backyard. Here's a shot of the tomatoes before cooking:
Aren't they lovely? They were a pain in the ass to grate, but they made a sweet, tangy sauce that is perfect for summertime. Here's the final product: