Dinner, Meatless Monday
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A New City. A New Outlook

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I feel like I’ve started almost all of my posts lately this way, but I’m sorry I’ve been neglecting you, and I am back!  For those of you who don’t know and if you couldn’t tell, I’ve been a bit busy recently.  Besides having a full-time job, I took a marketing class, and decided to pack up my apartment, put everything into storage, turn in my car lease, say “see you later” to my friends, and move halfway across the country.  In early February, I made the move from the land of kale salads and green juices (Los Angeles) to brisket and beer (Austin, TX).  I’ve been enjoying myself so far in the new city which has meant a lot of socializing and not many new recipes.  However, being in a new city has inspired me to create some new recipes and I’ve discovered Austin offers a lot more than brisket and beer.  

Even though both coasts have been hit with some terrible weather (snow, sleet, rain, and cold), I figured I’d give you a recipe today that is a bit of spring to get you excited!  

1 Cup Pearl Cous Cous

1 Medium Zucchini

1 Handful Asparagus (medium width)

1 Lemon plus 1 TBSP lemon zest

4 Small Handfuls of Arugula

1/4 Cup Pine Nuts, toasted

1/4 Cup White Wine

Garlic Salt, Onion Powder, Salt, Pepper, Parisien Spice (optional)

Fresh Dill (to garnish)

Grapeseed Oil

Lemony Cous Cous Ingredients

Lemony Cous Cous Ingredients

In a saucepan, heat 1 TBSP grapeseed oil

Add cous cous and cook until slightly golden (about 5 minutes)

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Add 1 cup water, juice of 1/2 lemon, 1 TBSP lemon zest, and wine

Cover, reduce heat to medium, and cook for 12-15 minutes or until cous cous is tender

While cous cous is cooking, chop veggies

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Heat a skillet with 1 TBSP on medium heat

Once hot, add veggies (minus arugula) and stir in spices

Sauté until veggies are almost tender

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Add veggies to cous cous and squeeze remainder of lemon

Stir to combine and add additional spices if necessary

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Stir in arugula until wilted

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Chop dill

Spoon into dish and top with pine nuts, lemon zest, and dill

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Lemony Spring Cous Cous
Serves 8
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Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
40 calories
2 g
0 g
3 g
1 g
0 g
40 g
42 g
1 g
0 g
2 g
Nutrition Facts
Serving Size
40g
Servings
8
Amount Per Serving
Calories 40
Calories from Fat 25
% Daily Value *
Total Fat 3g
5%
Saturated Fat 0g
1%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 0mg
0%
Sodium 42mg
2%
Total Carbohydrates 2g
1%
Dietary Fiber 1g
2%
Sugars 1g
Protein 1g
Vitamin A
2%
Vitamin C
9%
Calcium
1%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 Cup Pearl Cous Cous
  2. 1 Medium Zucchini
  3. 1 Handful Asparagus (medium width)
  4. 1 Lemon plus 1 TBSP lemon zest
  5. 4 Small Handfuls of Arugula
  6. 1/4 Cup Pine Nuts, toasted
  7. 1/4 Cup White Wine
  8. Garlic Salt, Onion Powder, Salt, Pepper, Parisien Spice (optional)
  9. Fresh Dill (to garnish)
  10. Grapeseed Oil
Instructions
  1. In a saucepan, heat 1 TBSP grapeseed oil
  2. Add cous cous and cook until slightly golden (about 5 minutes)
  3. Add 1 cup water, juice of 1/2 lemon, 1 TBSP lemon zest, and wine
  4. Cover, reduce heat to medium, and cook for 12-15 minutes or until cous cous is tender
  5. While cous cous is cooking, chop veggies
  6. Heat a skillet with 1 TBSP on medium heat
  7. Once hot, add veggies (minus arugula) and stir in spices
  8. Sauté until veggies are almost tender
  9. Add veggies to cous cous and squeeze remainder of lemon
  10. Stir to combine and add additional spices if necessary
  11. Stir in arugula until wilted
  12. Chop dill
  13. Spoon into dish and top with pine nuts, lemon zest, and dill
beta
calories
40
fat
3g
protein
1g
carbs
2g
more
http://www.newsforchews.com/
If you have a favorite place in Austin for me to try, please leave it in the comments below! 

Stay hungry…

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