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!
Parsly and Lemon Couscous with Tahini Sauce
Prep Time: 5 mins Cook Time: 15 min Serves: 2
- 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.
I love the way you say “something inside me is hungry for the day that lies ahead.” You have no idea what a chord you’ve struck with me 🙂
I’m so glad you’re happy 🙂
Thank you! We really are happy. The work is tough and not guaranteed, which is scary, however, we love every second of it (almost!)
This post makes me happy! That’s how you know somethings a good fit — even when it’s hard work, you’re happy to be doing it 🙂
thanks lady!!!
When you put your mind to something and stay hopeful, it is amazing what you can accomplish. All of your hard work and positivity is really paying off!
Thank you! Sometimes it’s hard to stay positive when the going gets tough but it really is the best way to approach everything!
Yay! You two sound so happy,. and clearly Tumbleweed is a labor of love. Everything will continue to work out great, and keep your updates coming! (Though I imagine you’re exhausted when you do have time to write.) 🙂
Thanks for the lovely comment Lisa! Yes we are tired but cooking and writing is the best way to wind down. I hope your life changes are going smoothly!!!!
I believe good things will happen for you too! When you follow your heart, the universe has a way of conspiring in you favor.
And now I need to get my hands on some garlic scapes.
Thank you Jackie!!!
Aw, I’m so happy that Tumbleweed is doing good for y’all! You deserve every gorgeous vegetable that you harvest for all of your hard work. It’s inspiring to read about how much you love you what you do and to see all of the delicious and healthy food that comes from it!
So glad that you are so happy in the hard work you’re doing. To echo Sarah, you are quite the inspiration! Not to mention delicious recipes like this. Yum!
This has become my “go-to” site for cooking inspiration! I, too, love tahini. . .and I love kale. . .so, I just learned a new (new to me, at least) way to eat them: Put some kale (raw) in a bowl and add tahini, then stir it around till the kale is coated with the tahini. I’m eating my 2nd bowl now – I love it!! (Maybe everyone else on the planet already knew about this and I’m late to the party.)
Yum! sounds delicious!
That´s the spirit! It´s so fulfilling to find our purpose in life, and it has a lot to do with having a job we love. Love the recipe too, the tahini sauce sounds amazing!
Thanks for the comment. And yes, the tahini sauce is really good!
Yay! Sounds like life at Tumbleweed farm is fabulous! I love this recipe, so simple yet still delicious. I’ve gotta go back and check out your beet post too, I love beets!
Thanks for the comment Anna! And yes, check out all the beet recipes. They are my favorites!
Yes, your phrase “hungry for the day that lies ahead” is beautiful and powerful.
You may blog in prose, but it is a poet’s voice that speaks to us.