Two constants on the menu during this spell of gorgeously hot weather are grilled meats and vegetables and quartered lemons to squeeze over them.
A few nights ago, we barbecued about 400 gm of pork that we'd bought at Lavelanet market. I can't remember the name of the cut but it was not one we knew. Long-fibred so we sliced it across the grain.
The other components were eggplant that I'd grilled a day or so before, drizzled with olive oil and topped with chopped parsley. The made-up dish of the night was tarted-up couscous. A digression. I am completely in love with couscous. Boil some water, mix in an equal amount of couscous, turn off the heat, cover the pot, leave ten minutes, fluff with a fork, and dress with lemon juice and olive oil. Normally I turn it into tabbouleh with the addition of chopped tomatoes, cucumber, onion, parsley and mint. Oh, yes, and tinily cubed preserved lemon which really wakes up those flavours. This time I added finely chopped dried apricot, pine nuts, grated lemon zest and lots and lots of torn mint and parsley. The roquette, chive and tomato salad came from the garden. Bread and wine. Melon for dessert. A perfect meal for a hot summer night.