Tuesday, July 16, 2013

Moroccan Style Couscous

One of the first places I went to on my foray into the then hidden world of macrobiotics was the Petit Prince restaurant in Kentish Town, London, which I think is still open today. The owners were French and the place was teeming with the atmosphere of a little dark cafe/restaurant . To this day I can still remember the skillet style servings of couscous which, in its basic creation - the grain plus a soupy stew of vegetables and chilli-hot peppery sauce - cost a mere £1. Now that was back in 1980 and I am sure the prices have shot up somewhat today. However, I have never forgotten the subtle and fantastic blend of flavors in that simple but marvelous dish. So here is a version I just whipped up for my lunch. I didn't make the soupy veggies and am sure that would have added another dimension. Instead I served it with the wonderful Cabbage Slaw that is in an earlier post on my blog. By the way, the  recipe works a treat with any bean stew but I would leave out the chickpeas in that case. Love Chef Mel x


Ingredients


1 cup couscous - I used a wonderful barley couscous for my dish
2 cups water
Sea Salt
1 heaping tablespoon raisins
1 teaspoon cumin
Pinch cayenne pepper or to taste
Pinch cinnamon
1/2 teaspoon turmeric
1 tablespoon olive oil
1/2 onion diced
1/4 cup cooked chickpeas
1/4 cup peas
1 tablespoon toasted black sesame seeds or slivered almonds
1 tablespoon chopped parsley

Preparation:

Saute the onion in the olive oil for a minute or so.
Add the raisins, spices and mix through.
Add the water and bring to a boil.
Add the peas, salt and the cous cous.
Mix gently, cover with a lid, and cook on a low flame for 4 minutes.
Turn off the heat and fluff the couscous.
Mix in the chickpeas, parsley and seeds.
Let sit for a few minutes and serve.


2 cups instant couscous 2 cups water 1/4 cup olive oil 1 large onion, minced 2 med. carrots, peeled and diced 2 teaspoon cumin 1 teaspoon cinnamon 1/2 teaspoon cayenne 1 large can chick peas, drained 1/3 cup dark seedless raisins 1/3 cup chopped fresh parsely or mint salt to taste - See more at: http://vegweb.com/recipes/couscous-pilaf-chick-peas-raisins-cumin-and-cinnamon#sthash.HOVgFSrk.dpuf
2 cups instant couscous 2 cups water 1/4 cup olive oil 1 large onion, minced 2 med. carrots, peeled and diced 2 teaspoon cumin 1 teaspoon cinnamon 1/2 teaspoon cayenne 1 large can chick peas, drained 1/3 cup dark seedless raisins 1/3 cup chopped fresh parsely or mint salt to taste - See more at: http://vegweb.com/recipes/couscous-pilaf-chick-peas-raisins-cumin-and-cinnamon#sthash.HOVgFSrk.dpuf
2 cups instant couscous 2 cups water 1/4 cup olive oil 1 large onion, minced 2 med. carrots, peeled and diced 2 teaspoon cumin 1 teaspoon cinnamon 1/2 teaspoon cayenne 1 large can chick peas, drained 1/3 cup dark seedless raisins 1/3 cup chopped fresh parsely or mint salt to taste - See more at: http://vegweb.com/recipes/couscous-pilaf-chick-peas-raisins-cumin-and-cinnamon#sthash.HOVgFSrk.dpuf
2 cups instant couscous 2 cups water 1/4 cup olive oil 1 large onion, minced 2 med. carrots, peeled and diced 2 teaspoon cumin 1 teaspoon cinnamon 1/2 teaspoon cayenne 1 large can chick peas, drained 1/3 cup dark seedless raisins 1/3 cup chopped fresh parsely or mint salt to taste - See more at: http://vegweb.com/recipes/couscous-pilaf-chick-peas-raisins-cumin-and-cinnamon#sthash.HOVgFSrk.dpuf

Sunday, July 14, 2013

Pink Watermelon Lemonade

This wonderful, and refreshing drink is ideal for the scorching days of summer. Often it seems that I buy a whole watermelon and the leftovers end up sitting in the fridge. I wanted to come up with an easy and yummy way to use those extra pieces.  This lovely drink is the result and it makes you feel cool, before you even take a sip. Pink Watermelon Lemonade is a fab addition to any relaxing afternoon. And the added benefits are that watermelon is very relaxing and great for heart and kidney health. Enjoy xx

Ingredients

1 cup strawberries
Pinch sea salt
8 cups watermelon cut into pieces
1/2 cup fresh lemon juice
Dash maple syrup or to taste
1/2 cup water
Stick celery
Mint

Preparation.

Place the salt, strawberries, watermelon, water and lemon into a blender.
Blender until smooth. Add a dash or maple syrup and continue to blend.
Serve chilled with a stick of celery and mint.