Moroccan vegies with cous cous:
1 onion, diced
2 garlic cloves, minced
1 big zucchini, diced into big chunks
7 mushrooms, diced into big chunks
2 teaspoons cumin powder
1 teaspoon dried chilli flakes
1 tin tomatoes
1 handful rocket
1 cup cous cous
1 cup vegetable stock
1 teaspoon za'atar
In a big pot fry onion and garlic in oil until softened. Add in zucchini and mushroom.
After about 5 minutes, add in cumin, chilli flakes and tomatoes.
Place lid on pot and leave to simmer for another 5 minutes. Season with salt and pepper.
In the meantime bring stock, salt, pepper and za'atar to a boil in another saucepan. Once boiled, remove from the heat, stir in cous cous with a fork, replace lid and leave for around 3 minutes. Fluff with a fork before serving.
NOTE: this is my perfect way of doing cous cous, i have no idea why but this makes it crazy fluffy and amazing and never stodgy. It retains enough heat to fully cook through within a few minutes and be perfect. Perfect, i tells ya.
This recipe should clearly have eggplant in it to be uber-moroccan, but i had none :D
2 cups rocket
1 garlic clove
1/2 cup cashews
good glug of olive oil
Blend everything to buggery in a blender. The end.
Cut potatoes into chunky chip size. Pat dry. Lay on baking tray with olive oil, paprika and s+p. Roast at 200 for about an hour, flipping every 20 minutes ish until crisp.
For dinner we had swiss mushroom burgers with rocket pesto, tomato, onion, carrot, alfalfa and lettuce! I figured giant swiss mushrooms would be almost as good as portabellos (how do you spell this freaking mushroom?!?!!) ... alas, they shrunk to about half the size when I fried them in a balsamic marinade. Still tasty - just small.
burger production line :D