Mint grilled zucchini over a radish & couscous salad

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This quote has really resonated with me lately...

"Twenty years from now you will be more disappointed by the things that you didn't do than by the ones you did do. So throw off the bowlines. Sail away from the safe harbor. Catch the trade winds in your sails. Explore. Dream. Discover."

- Mark Twain

I can't even begin to explain all the thoughts that go through my head on a daily basis, equal parts rational and irrational. Last weekend we went rafting the arkansas river and there was a moment in calm water when the guide asked everyone in the boat what they did. I responded with... "I don't know what I do yet." The whole boat responded with silence. I kind of felt like I had just been flung out of the boat. Since leaving my jobs/obligations behind in Virginia and moving to Colorado I have been applying to full-time jobs, and nothing has quite worked out yet. I do a few other creative things on the side but nothing that provides with me a solid, reliable, income. I feel like I am putting too much hope into that one, perfect, thing and maybe I am wrong in that. There is value in everything and as much as I live by exploring, dreaming, and discovering I am too stationary right now. I need to dive into something, forget any little tid bits of fault I find, and go for it. As Mark Twain advises, the only thing I'll regret is not doing it rather than the latter. 

Speaking of rafting, I did a considerable amount of cooking on the raft... and by that I mean with the two main ingredients consisting of the sun and my legs. My thighs have swelled up like plump little tomatoes. So you can picture me waddling around in my leggings and bathing in lotion despite the fact that is is summer and I want nothing to do with leggings. I only wish I had already had my sunburn remedy prepared... alas, this grilled zucchini over couscous salad will have to do. 

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Recipe (serves a crowd)

Zucchini - as many as you feel like eating (I made about 3 medium ones) cut into thin strips.

Lemon - Juice of 1 lemon

Mint - 3TB fresh, chopped

Salt & pepper - I like to use coarse sea salt here and generous amounts of fresh cracked pepper.

Couscous - 2 cups dried couscous (I used whole wheat)

Radishes - 1 bunch, chopped into half moons

Green onions - 1 bunch, slivered

Parsley - 4TB chopped

Kalamala olives -  1/4 cup pits removed, chopped in half

Extra virgin olive oil - 4TB

Fill a medium saucepan with 3 cups water and a pinch of salt and bring it to a boil. Add in your couscous and turn off the heat, let it sit covered and absorb the water. It will take about 15 minutes or so. Meanwhile, chop up all your other ingredients. Once the couscous is ready, pour it into a mixing bowl and fluff with a fork while adding in 2TB of olive oil. Add in your chopped radishes, green onions, kalamala olives, and parsley. Stir, then season to taste with salt and pepper - I am pretty generous with it. I also think it would be delicious to add in some almonds or walnuts here. Set the come to couscous aside to come to room temperature. 

Place your other 2TB of olive oil, 2Tb of mint (reserving 1TB) and zucchini strips in a bowl and toss. Season with just a little bit of salt and pepper (a pinch or two) but not all of it. Heat up your grill or grill pan and then lay your strips of zucchini over and cook about 3-4 minutes on each side. (If using a grill pan, squeeze over the juice of a lemon and shake for a minute before dumping out onto a platter.) Remove the zucchini onto a platter and squeeze over the lemon juice and top with more course salt, cracked pepper, and the last TB of fresh mint. If there is any oil left in the bowl from tossing the zucchini, then drizzle that over top too. Serve the zucchini over the couscous or on the side.

Explore. Dream. Discover.  

 

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