Get Fresh Recipes
Subscribe to get new recipes delivered to your inbox!
parsley and lemon couscous with tahini sauce
I don't know when it happened, but Tumbleweed Farm has suddenly developed a spirit and personality of its own.
And while sometimes I feel totally overwhelmed by the farm, most of the time I'm just in awe of what Taylor and I have managed to create in such a short amount of time. Our farm is alive and we love it! That's not to say that our fingers and toes aren't crossed. We're still paranoid that we may screw this whole thing up in the blink of an eye.
With that being said, I am still a firm believer that if you put your heart and soul into something you believe in good things will happen. This isn't to say that struggles along the way are avoidable. or that what you originally set out to do doesn't alter along the way. However, I have faith that if you fully immerse yourself into something you believe in that is bigger and scarier than what you think possible it will change you.
This photo was taken the day before Taylor and I moved from Hutchins Farm in MA, all the way to Oregon to pursue Tumbleweed Farm. I can't help but think of how much we have grown since this photo was taken. When we made the decision to leave the comfort of the Farm back east we thought we knew what we were getting into. We were familiar with the routine of farming; long days, sore bodies, and uncooperative weather. However, what we weren't prepared for was how much Tumbleweed Farm would ultimately become a part of our family. We are falling head over heels in love. And that makes us feel extremely vulnerable.
It's only the start. I know the hard work is just beginning. However, every morning when we arrive at the farm something inside me is hungry for the day that lies ahead. We are so lucky.
In the spirit of love and following your heart I cooked a simple and delicious meal to celebrate the occasion.
Grab a fork and dig in!
And while sometimes I feel totally overwhelmed by the farm, most of the time I'm just in awe of what Taylor and I have managed to create in such a short amount of time. Our farm is alive and we love it! That's not to say that our fingers and toes aren't crossed. We're still paranoid that we may screw this whole thing up in the blink of an eye.
With that being said, I am still a firm believer that if you put your heart and soul into something you believe in good things will happen. This isn't to say that struggles along the way are avoidable. or that what you originally set out to do doesn't alter along the way. However, I have faith that if you fully immerse yourself into something you believe in that is bigger and scarier than what you think possible it will change you.
This photo was taken the day before Taylor and I moved from Hutchins Farm in MA, all the way to Oregon to pursue Tumbleweed Farm. I can't help but think of how much we have grown since this photo was taken. When we made the decision to leave the comfort of the Farm back east we thought we knew what we were getting into. We were familiar with the routine of farming; long days, sore bodies, and uncooperative weather. However, what we weren't prepared for was how much Tumbleweed Farm would ultimately become a part of our family. We are falling head over heels in love. And that makes us feel extremely vulnerable.
It's only the start. I know the hard work is just beginning. However, every morning when we arrive at the farm something inside me is hungry for the day that lies ahead. We are so lucky.
In the spirit of love and following your heart I cooked a simple and delicious meal to celebrate the occasion.
Grab a fork and dig in!
Parsly and Lemon Couscous with Tahini Sauce
Ingredients
- 2/3 cup organic couscous
- 1 TBS olive oil
- 1 cup cooked chickpeas, if canned drained and rinsed
- 1 bunch of garlic scapes, minced (or 3-4 cloves of garlic minced)
- For the Tahini sauce:
- 1/3 cup tahini
- 4-5 TBS fresh lemon juice
- 1 small bunch of parsley, tough stems removed and minced
- 2 cloves of garlic, minced
- 1/3-1 cup water
- 1/2 tsp crushed red pepper flakes
- dash of cayenne pepper
- salt and pepper to taste
Preparation
- Cook couscous according to your specific brands instructions.
- In a large killet heat olive oil over medium heat. Add garlic sacpes and sauté for about 5 minutes. Add chickpeas. Turn heat to low. Stir occasionally.
- Combine tahini, lemon juice, water, garlic, parsley, crushed red pepper flakes, and cayenne. Whisk together until smooth. (This works well with an immersion blender)
- Combine cooked couscous with garlic scapes and chickpeas. Drizzle tahini sauce until everything is nicely coated (you may have extra sauce)
- Garnish with parsley, a dash of more crushed red pepper flakes, salt and pepper to taste
Notes
If you don't have garlic scapes garlic cloves work just fine here. As always, make this recipe your own. Taste test as you go and adjust measurements as needed. The tahini sauce can be thinned with a little water if it's too thick.
Comments