Yellow Tomato and Parsley Sauce over Cous Cous

Tomatoes are not as good this year as last, but the "fresh from the farmers market" kind are still wonderful. So is farmer's market parsley which to my mind has far more taste than supermarket produce.

I sliced up a bunch of yellow plum tomatoes and a huge yellow heirloom tomato that really had no taste and was kind of watery. No matter. It still is fresh and we do add olive oil.

Yellow Tomato and Parsley Sauce over Cous Cous
6 plum tomatoes -yellow
a big heirloom tomato -also yellow
1 onion chopped into small pieces.
1/4 cup olive oil
3 smashed garlic cloves
1 teaspoon of sugar...not too much.
two or three tablespoons of fresh fresh Italian flat leaf parsley. (The curly parsley will not work for this dish)
a little salt, a little pepper

2 cups of cous cous
2 cups of boiling water.

Chop up the tomatoes into bite sized pieces. For instance the plum tomato would be cut into sixths.
Chop up the onion.
Heat the oil in a pan and add the smashed garlic but do not brown.
Add the onion and lower heat to medium. Saute until translucent.
Add the tomato and cook for 10 minutes or more.
Add the parsley. Add some whole leaves to make it look pretty.

Boil up two cups of water and when boiled, turn off the heat. Add the cous cous, stir and cover.

In five minutes the yellow sauce will be done and the cous cous will be soaked.

Fluff up the cous cous with a fork.
Spoon it on a plate and add the sauce mixture.

This was really good and my first husband devoured it. So did my second offspring.