The weather has turned in our pocket of the globe, and with the change, people are coming out of their hidey holes in droves. The difference in the atmosphere is palpable. I have seen it in the amount of traffic on the streets and I have seen it in myself, in my willingness to leave my home to get my own supplies rather than deliveries. Our Governor has dispatched a plan for reopening our state in phases, which although thrilling, is also terrifying. The prospect of having our old lives back has put most people in an optimistic state of mind.

This weekend in non-twilight zone time is the start of the summer in most people’s minds. Memorial Day weekend usually kicks off with barbecues galore. This is the first year in four years that my crew will not be at my house with their fams, gorging on food and throwing back cold ones in the sun. I resigned myself to the annual party’s cancellation weeks ago and last night we all had a late night Zoom call, which was fun but most definitely not the same.

What else will not be the same? Summer is usually a whirlwind of public activity. Parks, splash pads, beaches, pools, lobster boats, all the things that define summertime will be affected.

Perhaps it is better to focus on what will be the same.

The availability of fresh locally grown foods will be. Many of us will be growing our own food in gardens which will be tended to more attentively than usual. No matter what, we should always put our energy towards the positive, and I choose to focus on the joy of eating the rainbow.

Warm Chickpea and Brussels Sprout Israeli Couscous Recipe

Prep time: 3 mins
Cook time: 15 mins
Yield: 3-5 servings

Ingredients

1 cup Israeli couscous

8-10 Brussels sprouts,

1 tsp olive oil

1 can chickpeas

1 lemon

1/4 tsp garlic powder

1/4 tsp onion powder

Pinch of turmeric and salt

Instructions:

  1. Trim the “butt” off about 8-10 Brussels sprouts and cut in half
  2. In a sauté pan sear the Brussels in 1 tsp olive oil for 2-3 minutes without moving to get that browned color 
  3. Add 1 cup Israeli couscous to the pan to toast for a minute or two by moving constantly. Then add 1 cup water plus a few extra tablespoons. Since I don’t cover the couscous in this method, I add a little extra liquid for the evaporation factor. 
  4. Add 1 can drained chickpeas plus a couple pinches of salt, 1/4 tsp garlic powder, 1/4 tsp onion powder and a pinch of turmeric. Boil on medium heat until water is absorbed then squeeze half a lemon over it.
  5. Serve over a salad that is varied in texture and flavor. Get creative and add fruit! Simply dress the salad with a drizzle of olive oil, lemon wedges, salt and pepper. This one is perfection with the sweetness of the mandarins and bell peppers mixed with the tart lemon and buttery avocado. No vinegar needed.

Enjoy! If you make this recipe please share with Sara and VeganZine on Instagram with #VeganZineBoston.


Sara Tercero is the Better Food Guru!
You can find more of her recipes and content here.