At least they are over and I can focus of FOOOD!!! :) This recipe has been inspired by both my recent new favourite ingredient - cous cous, and my recent new favourite chef - Yotam Ottolenghi! Couscous is a grain that I have never really explored before, but always am pleasantly delighted when I try it. However reading through Plenty and watching Ottolenghi's Mediterranean Feast (on Channel 4) has really excited my investigative food nature into creating my own Moroccan style dishes. The Moroccan spice in this recipe - La Kama - can be either made as a blend at home or bought from a spice shop (I obtained mine from the Whole Foods spice section in Kensington), and gives the recipe a wonderfully warm and sweet flavour.
Ingredients
- 200g of wholemeal couscous
- 1 tsp of olive oil
- 1/2 veg stock cube + around 400-500ml of boiling water
- 3tbs of nutritional yeast
- 1/2 tsp of mustard powder
- 1/2 tsp of cumin
- 3/4tsp of La Kama
- pinch turmeric
- 3/4 tsp of garlic granules
- 150g of peas
- 100g of raisins
- 1/2 tsp of xylitol/ sugar
- 1/2 tsp of chilli flakes
- Black pepper to taste
Method
- In a heatproof bowl mix together the couscous, olive oil, boiling water and stock cube. Cover and let sit for around 2 mins (partially cooked)
- Meanwhile put peas into slightly salted water until heated through and no longer frozen (if using frozen) - I would say this takes less than 2 mins - don't leave until completely cooked
- Drain water from the peas and add to the saucepan the couscous (there should still be veg stock that the couscous hasn't absorbed yet - but if there isn't add a bit more to stop it sticking to the saucepan). Add all other ingredients and stir until completely heated through and mixed.
- Season with black pepper and enjoy your taste of Morocco!
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