So Amanda and I have been reminiscing about my cooking days as though they were ages ago. Um, it was only a year ago that I was flipping out gourmet fruit tarts like I was the Barefoot Contessa.  Let’s just say that apparently my passion for cooking faded quickly.   I went from thinking about cooking every second of the day to loathing going to the grocery store altogether.  Not sure how that happened.  But it did.  Maybe it was a temporary newlywed high. Or maybe it had a little something to do with cooking on a tight budget.  I started planning my meals and it really became a chore to cook.  I’m not sure what happened but I just know it happened. 

Dangit. 

Has this ever happened to you? Is there any hope for a cooking revival for me or am I done for…?  Maybe considering my familial history (a.k.a. my Mom), cooking is just not in my destiny.  Perhaps it was only a fool’s hope that cooking would really stay dear to my heart.

To make matters worse, I really don’t like cooking in the summer.  I prefer making winter meals because I love the warmth of the oven on a cool day.  All this to say, I am in a full on cooking crisis.  I have one and only one recipe that I really like right now and I thought you might, too.  It is wonderful for a warm day.  When we make it I try and make extra because it lasts so well throughout the week.  It pairs great with basic Turkey Burgers, if you are a Turkey Burger fan.  

So here it goes, my one little recipe just for you.  This is pretty much the only thing I’ve made in the past two months.  I wish I were exaggerating.  Please don’t judge me.

Ingredients

1 cup reduced-sodium chicken broth

1 teaspoon salt

3/4 cup plain couscous

2 tablespoons extra-virgin olive oil

1 medium onion, chopped

1 garlic clove, finely chopped

1 lb zucchini, cut into 1/2 inch cubes

3/4 teaspoon ground coriander

1/2 teaspoon chili powder

1/4 teaspoon ground cumin

1/4 teaspoon black pepper

1/4 cup chopped fresh mint (crucial to the recipe, don’t leave it out)

1 tablespoon fresh lemon juice

Bring broth with 1/4 teaspoon salt just to a boil in a small saucepan, then pour over couscous in a bowl and let stand, covered, 5 minutes. Fluff with a fork and set aside until ready to use.

Meanwhile, heat oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion with 1/4 teaspoon salt, stirring occasionally, until golden, about 6 minutes. Add garlic and sauté, stirring, until fragrant, about 1 minute. Add zucchini and remaining 1/2 teaspoon salt and sauté, stirring occasionally, until just tender, about 5 minutes. Reduce heat to moderately low, then stir in coriander, chili powder, cumin, and pepper and cook, stirring frequently, 2 minutes. Gently stir zucchini mixture into couscous and cool to warm or room temperature. Just before serving, stir in mint and lemon juice.

Makes 4-6 side-dish servings. 

Recipe from Gourmet Magazine September 2005 

Do you have a recipe that rocks your world right now? Or would you rather just eat out?  

Love to all,

Melissa 

P.S. This is for Roxanne Worsham… since you are going on vacation and all.  I usually don’t share my secrets but here it goes.  This is the mascara I use and I buy it over and over and over again:

I go light on the bottom but way heavy on the top.  The natural look is not for me- I like blackest black 🙂