As I promised on my instagram this week and as I mentioned on one of my previous posts, I’m sharing here today a different version of a vegetarian meal from my cooking e-book “Healthy Recipes for Wellbeing”. You can have it for free if you download my Free Wellbeing Kit, which contains a few more goodies to support you on your wellbeing journey.
Since G. fasts for a couple of days per week – I will probably go back to this topic in future posts and explain it -, I thought I could change my book’s recipe and make the couscous more interesting since he couldn’t eat meat or fish that day. Below are the ingredients you will need for this recipe.
- plain couscous
- olive oil
- one red onion (medium size)
- one garlic clove
- curry powder
- one green pepper
- one red pepper
- one third of a cucumber
- black pepper
How To Make
- Put the couscous in a bowl and add boiling water until the couscous are totally covered. Tamp your bowl and set it aside for 5 minutes;
- Chop your red onion and the garlic into small pieces. In a hot pan, add the olive oil and the red onion first. Let the onion gain colour before you add the garlic, so the garlic won’t burn. Keep mixing the onion and the garlic in the pan until the onion is caramelised.
- Once the onion is caramelised, add the couscous, the curry powder, salt, and mix it altogether. Turn off the heat so the couscous is not cooked. Place the mixture into a big oven dish or into smaller, individual dishes. Press the mixture against the dish with the help of a spoon until you get an uniform layer of couscous.
- Chop the vegetables (peppers and cucumber) and put them into the same pan you used to mix the couscous. Saute them with olive oil, salt, and pepper. Once they are cooked, place them on top of the couscous layer. Next, put the dish in the oven and let it be until the vegetables dry a bit and gain some colour. You can add some more pepper on top of it or dried herbs in the end.
I liked the final result a lot. I don’t have G.’s cooking gift to cook and blend flavours but we definitely don’t share the same food routines. I’m an avocado toast kind of girl and he is an expert in Mediterranean food… how can I compete? Stay tuned though, because this week I will probably be posting some greek recipes that I’m going to learn from him!