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Imi plac foarte mult vinetele, in special in salata de vinete, si apoi in Ratatouille, bucatelele de vinete coapte. Sunt asa dragute cum stau cuminti feliate si date cu sare multa (ceea ce le impiedica sa se innegreasca si in acelasi timp le ia gustul amar) si isi asteapta soarta intr-o mancare delicioasa.
Ideea de couscous cu vinete mi-a venit in timp ce faceam cumparaturile de mancare. Am trecut pe langa vinete, si cum ador vinetele coapte, ma gandeam in ce sa le integrez. Cand am ajuns la raftul cu ingrediente arabesti, s-a apris beculetul! Couscous cu vinete coapte si ardei copti. Pentru putina balansare a gusturilor, am adaugat anghinare gata marinata la borcan.
Rezultatul a fost foarte gustos, satios si proaspat. Foarte bun cald, dar si rece a doua zi. Sigur pus pe lista mancarurilor de facut din nou.
Ingrediente:
1 cana couscous
1 cana apa fiarta
1 vanata mare
1 ardei rosu gras mare
1/2 cana anghinare marinata din borcan
3-4 linguri patrunjel tocat
1 lamaie, coaja rasa si zeama
1 lingurita chimen pudra
sare si piper dupa gust
3-4 linguri ulei de masline extra virgin
Se incinge cuptorul la 230 grade Celsius (450 Fahrenheit).
Vanata se taie felii groase de aprox 1 - 1 1/2 cm si se presara cu multa sare. Se lasa cam 20 minute. Intre timp se coace ardeiul, intorcandu-se pe toate partile pana se rumeneste. Se scoate si se lasa sa se raceasca putin, se curata de coaja si seminte si se taie bucati. Se da cu putina sare si se da deoparte.
Feliile de vinete se spala sub jet de apa, se taie bucati mai mari, se pun intr-o tava si se presara cu piper si putin ulei de masline. Se coc in cuptorul incins 15 minute.
Anghinarea se scurge si se taie bucati mai mici, depinde cat este de mare.
Se pune apa fiarta peste couscous, se acopera cu o folie de plastic si se lasa 5 minute sa se abureasca, apoi se infoaie cu o furculita. Se amesteca cu ardeiul, vinetele, anghinarea si patrunjelul.
Separat se amesteca zeama si coaja de lamaie, chimenul, sare, piper si ulei de masline si se toarna peste couscous. Se amesteca bine si se serveste.
Pofta buna!
I love eggplants, especially in Eggplant spread, and in Ratatouille, roasted pieces of eggplant. And they are so cute sprinkled with a lot of salt (which prevent browning and extract the bitter juices) and waiting their destiny in a delicious meal (I should’ve named this post: How not to be afraid of eggplant!)
The idea of couscous with eggplant I got it while I was groceries shopping. I passed the eggplants and I was thinking in what I could integrate it. When I got to the ethnic isle, the light bulb lit: Couscous with roasted eggplant and peppers. To balance the sweetness I added some marinated artichokes.
The result was very tasty, filling and refreshing. It was good warm and cold the next day. It is for sure put on the make again list.
Ingredients:
1 cup couscous
1 cup boiling water
1 large eggplant
1 large red bell pepper
½ cup jarred marinated artichokes
3-4 tbsp chopped fresh parsley
1 lemon, zest and juice
1 tsp ground cumin
Salt and pepper after taste
3-4 tbsp extra virgin olive oil
Preheat the oven at 450 degrees Fahrenheit.
Slice the eggplant ½ inch thick and sprinkle a lot of salt. Set aside for 20 minutes.
Meanwhile roast the pepper in the preheated oven, turning on all sides until golden brown. Let cool a little and clean the seeds and skin. Cut in pieces and sprinkle with little salt.
Rinse the eggplant slices, cut in pieces. Place on a roasting sheet, sprinkle with pepper and little olive oil. Roast for 15 minutes in the preheated oven.
Cut the artichokes in smaller pieces.
Pour 1 cup boiling water over the couscous and cover with plastic wrap. Let steam for 5 minutes and fluff with a fork. Mix in the peppers, eggplant, artichokes and parsley.
In a separate bowl mix the lemon zest, juice, cumin, salt, pepper and olive oil. Pour over couscous and toss. Serve warm or cold.
Enjoy!
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Alunele Macadamia sunt originare din Australia, sunt rotunde si delicioase. Sunt destul de scumpe, dar, la fel ca semintele de pin, merita incercate macar odata. Asa am incercat eu prima punga, pe care am mancat-o singura (am folosit numai jumatate de cana la aceasta salata) pentru ca luam 2 si nu puteam sa ma mai opresc, trebuia sa mai iau inca 8. Daca le gasiti la magazin, nu ezitati.
Cautand pe internet retete cu alune macadamia, am gasit aceasta salata cu couscous. Este o alegere perfecta pentru pranz, mai ales daca vreti sa luati pachetel la servici. Si este si o foarte satioasa mancare de post. Am folosit couscous marocan (diferit de cel israelian), care necesita timp de fierbere mic. Cea mai buna metoda de fiert este cea din instructiunile de pe pachet (este posibil sa fie diferit de cel pe care l-am folosit eu).
Daca nu gasiti alune macadamia, migdalele sunt foarte bun substituent.
Ingrediente:
1 cana (250 ml) couscous
1 cana (250 ml) de apa fiarta
1/2 cana merisoare uscate (sau stafide)
1/2 cana alune macadamia taiate bucati mari (au fost deja coapte cand le-am cumparat)2 linguri ulei de masline
2 linguri zeama de lamaie
2 linguri de patrunjel tocat
2 linguri de menta tocata
sare si piper dupa gust
cateva bucatele de mar tocate (optional)
Se pune couscous-ul intr-un vas si se toarna apa fiarta peste el. Se acopera cu o folie de plastic si se lasa sa se abureasca 5 minute. Se desface si se infoaie cu o furculita.
Se amesteca cu alunele si merisoarele. Intr-un vas separat se amesteca uleiul, zeama de lamaie, sare si piper pana cand sunt incorporate. Se toarna peste couscous, se adauga si verdeturile si se amesteca toate usor.
Daca se foloseste mar, se stropeste cu putina zeama de lamaie pentru a preveni oxidarea.
Pofta buna!
The Macadamia nuts are originated from Australia, they’re round and delicious. They can be pretty expensive, but, like the pine nuts, should be tried at least once.
That’s how I tried my first bag of Macadamia nuts, which I ate it pretty much by myself (except for a half a cup that I used for this salad) because I was taking 2 and it was hard to stop, so I had to have another 8. If you find it in the store, don’t hesitate.
Looking online for Macadamia nuts recipes, I found this salad. It’s the perfect choice for lunch, especially if you make your own lunch bag. And it’s a vegan recipe also. I used Moroccan couscous (which is different than Israeli couscous), and needs a very short cooking time. The best is to use the package directions (you may have a different couscous than mine).
If you can’t find Macadamia nuts, almonds are a good substitution.
Ingredients:
1 cup couscous
1 cup boiling water
½ cup dried cranberries (or raisins)
½ cup roasted and chopped macadamia nuts (mine were already roasted)
2 tbsp olive oil
2 tbsp lemon juice
Salt and pepper after taste
2 tbsp chopped parsley
2 tbsp chopped mint
½ chopped apple (optional)
Place the couscous in a bowl and pour the boiling water over it. Cover with plastic wrap and let steam for 5 minutes. Remove the foil and fluff with a fork.
Mix in the nuts and cranberries. In a separate bowl mix the salt, pepper, lemon juice and olive oil. Stir until well incorporated and pour over couscous. Add the herbs and toss gently to combine.
If using apple, sprinkle little lemon juice over the chopped apple to prevent browning.
Enjoy!
(Please scroll down for English version)
Am fost inspirata pentru aceasta salata de postul lui Ellie, de pe "Homecooking in Montana". Am ales sa o fac cu couscous, si a fost prima data cand am gatit couscous. Este foarte usor de gatit, nu necesita prea multa fierbere, perfecta pentru perioada de vara.
Tabbouleh este o salata originara din Liban, si raspandita in tot Estul Mijlociu. Este facuta cu bulgur (data viitoare o sa incerc si cu bulgur), si are mai mult patrunjel decat bulgur. Salata mea este tocmai invers, dar nu cred ca mai conteaza. Este foarte satioasa, si proaspata in acelasi timp si o sa fie un super pranz pentru maine. Se poate servi ca atare, sau ca garnitura la fripturi.
Ingrediente:
1 cana de couscous
2 rosii medii, tocate si stoarse de seminte
1 castravete mediu, tocat, si fara seminte, in cazul in care are seminte mari
3 fire de ceapa verde (sau ceapa obisnuita)
1 mana buna de patrunjel, tocat
1 mana de menta, tocata
1 lamaie, coaja + zeama
3-4 linguri ulei de masline
1 lingurita chimion macinat
sare si piper dupa gust
Se fierbe o cana de apa, cand s-a fiert se toarna intr-un vas peste couscous, cu 1 lingura ulei de masline, si fara sa se amestece, se acopera vasul cu folie de plastic, si se lasa aprox 5 minute. Se da folia deoparte si cu o furculita (daca se foloseste lingura, se vor lipi grauntele intre ele) se mesteca usor, sa se umfle.
Se amesteca cu rosiile, castravetele, ceapa si verdeata.
Intr-un bol se amesteca sarea, piperul, chimenul, coaja de lamaie si zeama de lamaie, cu uleiul de masline, si se agita putin cu telul pana cand sarea se topeste, apoi se toarna peste salata. Se amesteca bine si se serveste.
I was inspired for this salad by Ellie's post, from "Home cooking in Montana". I chose to make it with couscous, and it was the first time when I cooked couscous. Is very easy to make, it doesn't require much boiling, just perfect for summer cooking.
Tabbouleh is traditionally a Lebanon dish, and it has becoming one of the most popular salads in the Middle East. Usually made with bulgur wheat (next time I'll try bulgur too), it has more parsley than bulgur. In my salad, couscous is predominant, but it was delicious. It is very filling and in the same time fresh, a super lunch for tomorrow. It can be served as it is, or as a side dish for chicken and steaks.
Ingredients:
1 cup couscous
2 medium tomatoes, seeded and chopped
1 medium cucumber, seeded if necessary
3 scallions, or 1/2 cup white or red onion
1/2 cup chopped parsley
1/3 cup chopped mint
1 lemon, zest and juice
3-4 tbsp extra virgin olive oil
1 tsp ground cumin
salt and pepper after taste.
Put the couscous in a bowl, and boil 1 cup with water. When the water is boiling, pour it over the couscous, with 1 tbsp olive oil. Without stirring, cover with plastic foil and let it soak for about 5 minutes. Remove the plastic foil, and using a fork fluff the couscous.
Add the tomatoes, onions, cucumbers and herbs.
In a different bowl mix well the lemon zest, lemon juice, salt, pepper, cumin and olive oil. Pour over the salad, and mix. Enjoy!
