9 Things that Make me Cheerful (+ Green Couscous Recipe)
9 things that make me cheerful
Growing
Color
Harvesting
Moving thru fresh air
Making
The magic of the sun
The sound of water
Gazing at clouds
Finding flowers & shadows
I bookend my day with a habit.
I start the day engaging all my senses with a steaming latte. I love the sound the moka pot makes as the espresso finishes. I love the smell of it too. I pour it into a bowl others would use for cereal then top with frothy steamed milk. Many times wisps of heat are visible dancing above the bowl. A shake of cinnamon, adds another olfactory delight. Finally back in my cosy bed to wrap my hands around the warm bowl and enjoy the first strong, milky sip that’s been laced with cinnamon and really start the day.
In the evening, I honour the food I’m blessed with by making something tasty. Even better if I can share it with others. I set the table & scene, light a candle, put on music, and finally, reflect on the day & the things I’m grateful for.
These are my reasons to be cheerful, to start and finish each day and share something I love.
Here’s my favourite recipe for Green Couscous.
Serves 4
8 Carrots
1 cup Couscous
2 Shallots
2 cups Arugula
1/2 cup of shelled Pistachios
1/2 cup loose Mint
1 cup loose Cilantro
2 Tbsp lemon juice
Olive oil
Step 1.
Thinly slice the shallot. Fry in oil over medium heat until crispy. Drain on paper towel and season with salt.
Step 2.
Peel the carrots. Toss or spray with olive oil to coat. Season with salt & pepper and roast to desired doneness.
Step 3.
Cook the couscous according to package instructions. Once the couscous is cooked, set aside until it reaches room temperature.
Step 4.
Place, cilantro, mint, lemon juice and 6 tablespoons olive oil in a food processor and pulse until smooth. Season with salt & pepper.
Step 5.
Add the herb paste to the couscous and mix together well with a fork to fluff it.
Step 6.
Place the arugula in shallow serving bowl. Add the dressed couscous. Arrange the carrots on the surface. Sprinkle the top with pistachios, and fried shallots.
Karen Considine