I’m in love with the moment. Recently the days have been long and warm, and despite being woken early by parakeets squawking relentlessly outside of my window each morning, I’ve been enjoying the sun that peaks through the cracks in my shutters, warming my face while I wait for my alarm to give me my cue to get out of bed.
Downstairs the smell of fresh coffee sends warning signals to my brain that it’s time to fire up the ovens, which I do slowly as I selectively read the news and plan long-awaited replies to emails from friends in faraway places. More recently I’ve filled this waking time scribbling over floor plans and creating wish lists on Anthropologie for the new home (our first) that we have now finally exchanged on.
The process of buying a house is one that I am very happy to say goodbye to, and I am now more than ready to not only spend every penny in my bank account on soap dishes, bed linen and salad tongs, but to just relax and enjoy the simple things. Like this couscous lunch bowl that works great as leftovers, keeps well in the fridge, works as a main or side and well, is a general crowd pleaser.
I hope everyone is enjoying the sunshine and the simple things as much as I am! I’ll be back soon with something delicious and more home-y updates, until then I leave you with two perfect summer soundtracks:
Spiced Couscous w/ Cauliflower (+ capers, sultanas, pumpkin seeds, herbs)
300ml water, boiled
1 cauliflower head, cut into florets
2 tablespoons sultanas
2 tablespoons pumpkin seeds
1 tablespoon capers
1 teaspoon chilli flakes
2 tablespoons ground turmeric
1 tablespoon sumac
Generous handful of fresh parsley and mint, roughly chopped
Half a lemon
Preheat oven to 220°c (200°c fan). Toss the cauliflower florets with a glug of oil, a pinch of salt and 1 tablespoon turmeric. Roast for 40 minutes.
Add the boiled water to the couscous and cover for 5 minutes. Meanwhile in a large bowl toss together the (slightly cooled) cauliflower, pumpkin seeds, sultanas, capers and chilli flakes.
Add the cooked couscous, remaining turmeric and sumac, fresh herbs and a dash of oil and a squeeze of lemon. Mix well and season generously. Serve at room temperature.