What to make for dinner again?? CHEAT! Think of warm, sweet and hot spicy flavours that are a cinch to put together. North African sensual flavours...cinammon, tumeric, raisins, harissa etc. YUM. Make a quickie couscous...and enough for leftovers.
The liquid will steam the sauteed couscous. It's 1 cup of couscous to 2 cups of zumi ratio. One cup of couscous makes enough for 4-6 people. Scale to size.
"ZUMI"- get a fabulous broth going in a small pot by adding lots of paprika, turmeric, just a hint of cinnamon and nutmeg, (too much will overpower but a pinch is glorious) Harissa sauce or any hot sauce is a must, spiciness to taste, bit of salt. Bring to a boil. The zumi is the key!
In the meantime...
In canola or olive oil, saute 1 large diced onion, sweet red pepper if you have it, and a big handful of raisins until all is golden. Add any veggies you may have on hand, carrots, and root veggies go very well. Actually, even frozen mixed vegetables are the bomb! Take pan off the heat. Add dry couscous and make sure it is coated with the oil. Add the hot zumi to this mixture and cover to steam for about 10 minutes. Be careful, the liquid can splatter so add slowly.
Garnish with lots of fresh parsley, coriander, mint if you have some, chopped scallions and nuts. Use toasted cashews, almonds or pistachios, these are the best. Add a great crunch and goes so well with the freshness of the herbs.
Serve with Merguez sausages, Chicken, lamb or...even fish. Top with some Greek yogurt for an added deliciousness!
Fast, easy and everyone will beg for more...all you did was cheat!
The liquid will steam the sauteed couscous. It's 1 cup of couscous to 2 cups of zumi ratio. One cup of couscous makes enough for 4-6 people. Scale to size.
"ZUMI"- get a fabulous broth going in a small pot by adding lots of paprika, turmeric, just a hint of cinnamon and nutmeg, (too much will overpower but a pinch is glorious) Harissa sauce or any hot sauce is a must, spiciness to taste, bit of salt. Bring to a boil. The zumi is the key!
In canola or olive oil, saute 1 large diced onion, sweet red pepper if you have it, and a big handful of raisins until all is golden. Add any veggies you may have on hand, carrots, and root veggies go very well. Actually, even frozen mixed vegetables are the bomb! Take pan off the heat. Add dry couscous and make sure it is coated with the oil. Add the hot zumi to this mixture and cover to steam for about 10 minutes. Be careful, the liquid can splatter so add slowly.
Garnish with lots of fresh parsley, coriander, mint if you have some, chopped scallions and nuts. Use toasted cashews, almonds or pistachios, these are the best. Add a great crunch and goes so well with the freshness of the herbs.
Serve with Merguez sausages, Chicken, lamb or...even fish. Top with some Greek yogurt for an added deliciousness!
Fast, easy and everyone will beg for more...all you did was cheat!
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