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
In a saucepan, heat 1 TBSP grapeseed oil
Add cous cous and cook until slightly golden (about 5 minutes)
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
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
Add veggies to cous cous and squeeze remainder of lemon
Stir to combine and add additional spices if necessary
Stir in arugula until wilted
Chop dill
Spoon into dish and top with pine nuts, lemon zest, and dill
- 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
- In a saucepan, heat 1 TBSP grapeseed oil
- Add cous cous and cook until slightly golden (about 5 minutes)
- 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
- 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
- Add veggies to cous cous and squeeze remainder of lemon
- Stir to combine and add additional spices if necessary
- Stir in arugula until wilted
- Chop dill
- Spoon into dish and top with pine nuts, lemon zest, and dill
Stay hungry…