Happy Saturday, one and all!
A while back I decided to share a recipe for French onion soup since it’s so often been my dinner here. Today I think I’ll do the same with a lunch dish I make over and over because it’s so simple to make and makes me feel healthy ^_^. My handy handbook says you need to eat starchy foods (rice, pasta, bread, potatoes, etc.) at every meal, and we all know that raw vegetables are healthier than cooked ones, not to mention easier to prepare! So this recipe fulfils a couple of your dietary needs, whilst also being a) delicious, b) very filling and c) portable enough for picnics and packed lunches. The fruits will give you a nice quick shot of energy, and the starch in the couscous will keep you going until dinner :)
Your ingredient list couldn’t be much easier to remember, either. You need couscous and rainbow veg: one red tomato, one orange pepper, one yellow lemon, one green courgette (a.k.a. zucchini), some purple raisins and one white onion. A few sprigs of mint make a difference too, but if you forget them it’s no big deal.
Now, here’s a handy hint before you begin: if you forget, it’ll ruin your couscous but don’t worry, you won’t be making the same mistake twice. REMEMBER that couscous is not like rice or pasta – you can’t just add as much water as you like and then drain off the excess later. Couscous will soak it all up and go soggy and horrible, and there’s nothing you can do to get that water back out again. Trust me, I learned the hard way. So, check the box to make sure, but usually one part couscous to two parts water should get you a lovely, fluffy end result.
With that out of the way, the rest of the preparation is really simple. Just pop a cup of couscous (about 250g) and twice as much salted water in a pot and heat it on a medium heat, stirring occasionally, until the water has all been soaked up. At the same time, in a smaller pot, let about half a cup (100-150g) of raisins simmer in as much water as you damn well please. You can leave them be – they’ll behave themselves. Whilst keeping an eye on the couscous and stirring occasionally, chop up your vegetables and your mint and mix them in a bowl with the juice from the lemon and three tablespoons of oil. When everything’s ready, drain the raisins and add everything together, and you’re done! I like to eat it warm, but obviously it works great cold too, and I’ve kept it in the fridge for 2-3 days before without any problems, probably because of the lemon juice.
This couscous is great to take to a picnic, or at home on the patio with a yoghurt on the side. Yum! I was about to whip up a batch right now, but for all my claims of the ‘easy-to-remember ingredient list’ I forgot to buy a lemon in the supermarket today >_> (hence also why there are no pictures for this post – sorry about that). I guess I’ll go back into town and get one later, because tomorrow is the dreaded Sunday and I won’t be buying much of anything then.
Right now though, I have laundry to do and a workout to endure. Actually, the laundry will probably be more painful than the workout, since there are three washers and two driers between 720 people here. Sigh…
See you all later! Enjoy the rest of your weekend :)