Roasted Rainbow Cous Cous4/13/2012
Yesterday I received a plea for some healthy food from a friend whose losing weight. I'm never one to let down a friend in n...
Yesterday I received a plea for some healthy food from a friend whose losing weight. I'm never one to let down a friend in need, and since my large group of weight-loss friends support me in this whole venture, I've put away from whipped cream, chocolate & butter for the choux pastry post I had planned and I've posted this in their honour....
After all, they've been a great support, and then here I am, posting them links to recipes of truffles, flapjacks and pastries day after day.
It's all about balance right?
However, I do have a massive sweet tooth and a complete hatred for boring unpleasant food, so this post was never going to be either of those things. Also, if you haven't already guessed, I like pretty colourful food, that looks as good and it tastes.
Another thing I strongly dislike in recipes: Boring recipe names. I've skipped over recipes in a book before because it sounded boring. "Chicken Pie," (yawn) or "Veg Cobbler," (Boring) A recipe should capture someones imagination and make them think about what it might taste like. There should be either an adjective in there, or at the very least one of the flavours that features in the dish. Chicken doesn't count, most things taste like chicken.
Or you could go bat-poo crazy and name it after pretty stuff in the sky. Like I do.
Now this recipe name is verging on the side of over-girly. Like I'm trying to take to to a place where people fart perfume and roast rainbows, but it's actually a roasted pepper & apricot flavor. Very sweet & subtle. The problem was it's just so darn colourful, I couldn't name it anything else. If you're a dude whose uncomfortable making something that sounds like it would make you grow a pair of ovaries, you can call it, I dunno, Manly Cous.
No, that's awful, I take that back. Just embrace your feminine side.
Now, my rainbow cous cous can be eaten on it's own, but in the vote I had it with some Tuna steak. It actually goes well with most meats & fish, I've even had it honey cured gammon before. For the vegetarians out there, it tastes brilliant with some chicken style Quorn peices marinaded in honey.
This serves 2.
Ingredients you will need:
100g dried cous cous (cooked to instructions)
1 red pepper
1 orange pepper
1 red onion, cubed
2 baby courgettes, diced
Handful of sliced chicory & iceberg lettuce
1 can of apricots in juice (you'll need the juice for the recipe)
1 tablespoon soy sauce
1 teaspoon honey
1 teaspoon chives
1 teaspoon black pepper
1 vegetable stock cube.
1/2 teaspoon ginger
2 garlic cloves crushed.
Splash of oil.
Creme fraiche or sour creme to serve.
First off, cook your cous cous to packet instructions. I'm not even going to start to tell you how to cook it properly.
Next in a little jug put the juice from the apricot can, soy sauce, honey, chives, black pepper, stock cube, ginger & crushed garlic cloves. Add about 100-150ml of boiling water and give it a good stir. Pop in the microwave for about a minute.
Now there are two ways to do the next part, if you have a gas hob or something that can hold a long prolonged flame like a fireplace or barbecue then follow this way:
Hold each pepper over an open flame and roast it until the skin starts to crackle & blacken. Once the whole of the pepper is done, leave to one side to cool. Do this for each pepper. Once they have cooled, remove the skin (it will literally rub off) before de-seeding and chopping up the cooked flesh and putting to one side.
If you don't have an open flame to do that over, then de-seed the pepper, before putting in a really hot oven for about 25-40 minutes. Peel off the skin in the same way and chop up the cooked flesh.
After preparing the rest of your veg, heat a wok or frying pan with the oil to a really high temperature, throw in the onion, cabbage, courgettes & pepper flesh and cook on high for a couple of minutes. Next, slice a few of the apricots and leave a few halved. Throw them in the pan with the sauce you made earlier before mixing in the cooked cous cous.
Stir and make sure everything is covered evenly before dishing out into a bowl and topping with creme fraiche.
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