MAINS
Moroccan cuisine is wonderfully subtle and rich. It creates unexpectedly beautiful combinations of spices and flavours. This recipe looks at using cous cous or as a main ingredient - but you can use bulgur wheat or giant cous cous to your preference.
Easy on tummy: extremely
Budget: small
Ingredients:
- 1 tsp salt
- 2 tbsp olive oil
- 1 large red onion or 3 shallots
- 200g cous cous
- 1 pomegranate
- 1 cup of chopped parsley
- 3/4 cup of chopped fresh mint
- 1 lemon, squeezed
- 1/2 tsp black ground pepper
Method of preparation:
Measure and place the cous cous in a large bowl. Juice the lemon and pour it over. Chop all of the parsley and mint to very fine pieces and cover the cous cous. Then peel the pomegranate and add all of the seeds in the bowl, where trying to catch all of the juice over the cous cous. Very finely chop your onions and add those to the mix too.
After this, add the salt, pepper and olive oil and using a spoon start mixing the chopped ingredients into the cous cous, trying to press well. We want to achieve the right consistency of water, so the cous cous uses all of the ingredients' juices first before we add any water. Keep mixing and pressing and slowly add a little bit of water.
Be patient and observe how it swells, trying to taste and only add water a small amount at a time. When you think the cous cous is ready, it should be not too crunchy and not too soggy, which is what normally happens if you misjudge the quantity of liquid.
Humous:
- 1 tin of cooked chickpeas
- 1 clove of garlic
- 1 tbsp of tahini paste
- 1 tsp salt
- 1 tsp ground cumin
- 1/2 tsp black pepper
- 1 lemon, squeezed
- 3 tbsp of olive oil
Mix all of these in a bowl and use a hand blender for about a minute until homogenous. After this you can add extra spices to your flavour.
Fresh salad:
- 1 carrot
- 100g cherry tomatoes
- 1/2 cucumber
- 1 little gem or similar lettuce
Grate the carrot and cucumber. Finely chop the tomatoes and the gem. Mix all of these in a bowl.
No comments:
Post a Comment