Tuesday, May 11, 2010

A Moroccan invention!

Tonight I perused some food blags for quite some time and out of nowhere (I was looking up vegie burger recipes!) I came up with this Moroccan style (very loose style!) dish. And I must say, it was delish! The balance of flavours was quite nice and I’m very much into mint and yoghurt lately – along with the spicy chilli this just seemed to work. Muffin liked it and we both devoured it within about 2 minutes. Yum yum yum and yay for new creations!

Moroccan vegetables with herby cous cous:

Cous cous:
Oil
Sundried tomato pesto
Pre made salad dressing (optional)
Salt
Pepper

Yoghurt:
½ cup yoghurt
1 handful mint finely sliced

Herb slurry:
3 garlic cloves finely chopped
1 handful basil torn
1 hot red chilli, finely sliced
½ teaspoon cumin
¼ teaspoon cinnamon
Salt
Pepper
¼ cup (ish) olive oil

1 zucchini
¼ capsicum
1 japanese eggplant
1 juicy tomato
1 leek
3 mushrooms

1 lemon wedge

Cous cous:
Bring 1 cup water and 1 Tablespoon olive oil to the boil. Once boiled, take off heat and add in cous cous and stir with a fork quite quickly. Cover and let stand for up to 5 minutes. Fluff with a fork when ready – you don’t want the grains to stick together. Loosen with some more olive oil, sundried tomato pesto and salt and pepper. I find that it needs quite a bit of salt. You can always chuck in some pre-made salad dressing if you have any laying around also, this always tastes good :D

Yoghurt:
Mix yoghurt with mint. Duh.

Herb slurry:
Mix all ingredients for 'sauce' in a bowl. It should make a kind of slurry, there should be an even balance between oil to herb.

Vegetables:
Cut zucchini and eggplant in half and then slice each half into about 4 pieces each. These should be fat, long triangular type sticks (excellent description, bug) just look at the picture!!
NOTE: the word I was looking for was 'wedge'! It came to me in the middle of the night! :p

Steam these vegetables for a few minutes to soften them.
Slice capsicum and cut the tomato into wedges.
Toss all vegetables in a bowl with the herb slurry. Bake in a 220C oven for about 10 minutes.

While that is happening, fry mushrooms and leek in a frying pan until golden brown.

When vegetable come out of the oven throw in the frying pan and give a quick flip to mix all of the flavours together.


Serve on a bed of cous cous, with mint yoghurt and a squeeze of lemon.

Devour.

1 comment:

  1. Hi there, ive just come across your blog. Theres so many delisious things, I will be following you from now on. And its a great idea to put pesto in the couscous for flavour!

    Rose

    ReplyDelete

Thank you for perusing my blog, I'll try to reply to all comments :D

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