I’m baaack!! Well, kind of. Life has once again gifted me with a crazy twist of fate. I’ve been traveling for work; so much so that my only free time is now on the weekends. I’m also relocating. The when, however, is very much up in the air. All of this is completely my doing, kind of. I could have stayed where I am, content, but teetering on “what if”. I’m someone who craves change, like shake-up-your-snow-globe change. If I were not standing on the cusp of a brand new growing season, my bags would be packed and a POD would be in-route. But I blame my gardens and the state of nirvana which they provide. Dirt therapy grounds me and I enjoy my sanity!
So, with that being said I can finally admit that am sooooo far behind with this year’s gardens. My tiller remains in the shop, I killed a third of my cold-weather transplants, and my warm-weather seedlings still have their cotyledons! So yeah, you could say I’m freaking out… in an overly calm, Danielle kinda way. I think the only thing that has kept me from losing my shit is the fact that I’ve been harvesting carrots, mustard greens, radishes, lettuce, and kale since early March; that, and my kitchen looks like fermentation nation!
I haven’t done much “new” weekend cooking, it’s all been quick and dirty. I’ve been focused on using my stock-pile of frozen veggies for one-pot curry meals, and lots of last winter’s canned bean, veggie, and pea soups. Although, several weeks ago I managed to whip up a quick preserved lemon couscous. Unfortunately, it has taken me almost 3 weeks to share! Looking on the bright side, if any of my readers decided to preserve some of their own citrus fruit, you only have to wait another 10 days or so to give this recipe a whirl!
Salt-Preserved Lemon Couscous
4 salt-preserved lemon wedges, diced (I used my Fancy Schmancy ones.)
1 cup couscous
1-1/4 cups water
1/2 cup toasted nuts, chopped (I used walnuts)
lots of kale, de-ribbed and cut into ribbons
lots of mustard greens, cut into ribbons
1 onion, chopped
2 cups napa cabbage petioles, chopped
2 cups carrots, cut into sticks
1 red pepper, diced
Bring water to a boil, add couscous and stir; remove from heat, add salted lemons and cover. Heat a small cast-iron pan over medium heat, add nuts and toast until fragrant, about 3 minutes; transfer nuts to a bowl and set aside. Place a touch of oil in a large wok and sauté carrots and onion over medium heat for approximately 3 minutes. Add cabbage petioles and red pepper and cook an additional 3 minutes. Wilt mustard greens and kale over crisp-tender veggies and season with a bit of pepper.
Place a bed of lemon-salted couscous on a plate, add your veggie medley and top with a sprinkling of toasted nuts. Enjoy!
Images and content copyright © 2009-2012 Danielle R Limoge.