Hi there guys! Everything all right?
It seems as if summer had decided to come back for a few more days (for a last good-bye?)!
So, although I wanted to celebrate the first ones of my beloved autumnal signs such as chest nuts, pumpkins, spices and coloured leaves, I decided to create a last but fantastic food-hommage towards summer (who actually wasn't part of my life very much these holidays).
Guys, some time ago I already told you about the perks of being a flight attendant's daughter. I could make use of those advantages once more this weekend. My Mom had gone to a lovely market during her stay in Boston and brought me the most beautifully coloured veggies!
As I have got quite a lot of homework to do for my Geography studies (Thanks, Mrs. human geography!), I will not get chatty today and just give you this superhealthy, refreshing, colourful and summery recipe I created for you yesterday (already looking forward to autumnal menus in my heart):
Garlic-Moghrabieh-Couscous with summery veggies, Kale, Limes and Peppermint
Ingredients (4-5 people)
230 g Moghrabieh (pearled couscous)
270 g couscous100 g prosciutto crudo
4 tablespoons butter
8.5 dl bouillon
4 handful peppermint
4 handful basil
4 handful baby kale
6 colourful tomatoes
4 mini aubergines
2 yellow zucchini
1 dl olive oil
8 garlic cloves
2 tablespoons cane sugar
1. roughly slice veggies, 1 lemon and 2 limes and mix with olive oil, 2 pressed garlic cloves, salt, pepper, 2 handful of peppermint, 2 handful pf basil and cane sugar, spread on a baking sheet
2. melt 1 tablespoon butter in a pot, add 6 pressed garlic cloves and pearled Couscous and roast until golden brown, add Bouillon and juice of remaining limes and lemon and let simmer for 5 minutes
3. in the meantime, put veggies in the oven, roast on 220° for 15 minutes
4. After 5-7 minutes, add Couscous to pearled Couscous and turn down the heat, stir well and add kale, peppermint, 3 tablespoons of butter and basil
Serve veggies and Couscous all together and enjoy this summery meal!
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