The human mind has always fascinated me. The way we work, the way we think and often how our actions impact that could occupy my mind for hours, days and years probably. I think this is why I choose Psychology as my focus initially when I was figuring out what I wanted to do in life. But there is definitely a darkness to our minds and sometimes that darkness does not leave. More often than not, we are not optimistic, not self-confident and not self-assured. Most of us are usually walking the line between self-destructive thoughts and self-doubt and something that feels close to happiness and confidence. I have found that especially if you push yourself outside of your comfort zone, the self-destructive thoughts increase exponentially. On the flip side, for those times and moments when we succeed outside of our comfort zone, then the self-confidence and self-assurance increase monumentally. This is much more rare however. How do we hold on to these experiences and moments, so they become our primary thoughts and basis of our actions instead of our last? Also, how do we strengthen ourselves so that we do not fall into a negative pattern of thoughts or actions? Unfortunately, the answer to that will not be in this blog post. But I am searching! I enjoy being pushed out of my comfort zone. I have long sought a job that will do this and force personal growth. But the self-doubt is hanging out in the shadows and waiting until I’m not watching so it can start to move in. I’m working hard to make sure it stays back there, hidden. Does this happen to you? I also believe that if your life starts to contain too much of any of the elements that cause these negative thoughts and experiences, than your whole life can become consumed with self-doubt and then we are paralyzed into inaction.
Music has the ability to contain inspire excitement, be a positive, full of energy and confidence building source and also be there to meet our pain and agree with our sorrow. It walks the line between self-doubt and self-confidence right along with us. All is Wild, All is Silent has so many of both of these moments. It may not be a wild party soundtrack but caresses my soul without nudging self-doubt an inch closer to me. It reminds me that I am human and others feel my pain, experience my worries and celebrate joy with me.
My marinated lentil and couscous salad has some bitter components with parsley and vinegar marinated lentils. Some spicy elements, the radishes and cumin and some creamy tidbits, the feta, olives and couscous. For me, it balances all of the elements in the meal. These are also the elements you find when you are outside of your comfort zone, either in work, life, relationships or friendships. See? This is why this blog needed to be made. Food reflects life and music helps us know that other experience life this way also.
This also salad makes leftovers for lunches or dinners, which is always a good idea when life is on the run.
Vinyl: Balmorhea – All is Wild, All is Silent
Marinated Lentil and Israeli Couscous Salad
Prep Time – 20 minutes
Cook Time – 20-30 minutes
Total Time – 40-50 minutes
Ingredients
- ½ cup of French green lentils, rinsed and picked over (for stones)
- 2 tablespoons of red wine vinegar
- 1 tsp of extra virgin olive oil
- ¼ tsp of ground cumin
- ¼ tsp of ground coriander
- ½ cup of Israeli couscous
- ¼ cup of extra virgin olive oil (EVOO)
- ½ red bell pepper
- ½ cup of cherry tomatoes
- 2 radishes
- 1/4 cup of pitted Kalamata olives
- 2 oz Feta cheese, crumbled
- ½ cup of parsley, chopped
- Salt and ground pepper, to taste
Instructions
- Cook lentils in a large saucepan of water until tender but still firm, around 20 minutes. Drain the lentils after cooking and place into a large bowl. Pour the red wine vinegar over the lentils and add the olive oil and spices. Mix well and set aside.
- Follow the instructions on the Israeli couscous package (which usually recommend toasting, then adding water and boiling 10 minutes or so). Remove from heat and drain if needed.
- Chop the red bell pepper into small pieces. Halve the cherry tomatoes, thinly slice the radishes and coarsely chop the Kalamata olives.
- Drain the marinated lentils (they should have marinated for 10-15 minutes) and add them back into the large bowl. Add the Israeli couscous, all of the vegetables and the olives. Pour the ¼ cup of EVOO over the mixture and toss to mix. Sprinkle the feta cheese and parsley and mix lightly. Season to taste with salt and pepper.
Notes
The beauty of this salad is that you can add whatever vegetables you like or that you have in your kitchen. I went with a Mediterranean style but feel free to mix it up and vary it for whatever theme you desire. This is an excellent dish for all of the upcoming summer BBQs that tend toward the less healthy sides and additions.
When the weather is hot, this is delicious chilled in the fridge before serving, especially when paired with a light summer white, like a lightly sparkling Vinho Verde.