Over the last month,
I've developed an extraordinary joy spending time in the kitchen.
It's never been this way.
I've been experimenting, combining ingredients and mixing flavors.
It really has never been this way.
I've been driven to go beyond the automatic action of making food
to simply nourish myself,
to the conscious effort of preparing food
to appreciate its attributes and enjoy the process.
Again,
It's never been this way.
It's never been this way.
Tonight, I am making Saffron Couscous and Chickpea Salad.
What we eat can give a picture of who we are.
It can be a portrait of the way we live.
Tonight, I thought I would make this entry
and share this recipe with you.
Buen Provecho!
Saffron couscous and chickpea salad
225g couscous
½ tsp saffron strands
260ml boiling water
150g cooked chickpeas
150g cooked puy lentils
60g dried sour cherries
40g rocket leaves
4 tbsp chopped chives
4 tbsp chopped mint
3 tbsp chopped coriander
3 tbsp chopped parsley
1 tbsp chopped tarragon
1 garlic clove, crushed
1 tbsp fennel seeds, toasted
4 tbsp olive oil
Grated zest of 2 lemons, plus 2 tbsp lemon juice
Salt and black pepper
1. Place the couscous in a shallow bowl. Add the saffron and a pinch of salt to the boiling water and pour over the couscous to cover it. Cover the bowl with cling film and set aside for 15 minutes. Remove the cling film; fluff up the couscous with a fork and leave aside until it cools down completely.
2. Transfer the couscous into a large mixing bowl and add the chickpeas, lentils and sour cherries and toss everything well. Next, add the rocket, herbs, garlic, fennel seeds, olive oil and lemon zest. Stir again and add salt and pepper to taste.
3. You can serve the salad straight away or chill it for up to 24 hours; the flavors actually improve over time. Before serving, bring back to room temperature and add the lemon juice.
½ tsp saffron strands
260ml boiling water
150g cooked chickpeas
150g cooked puy lentils
60g dried sour cherries
40g rocket leaves
4 tbsp chopped chives
4 tbsp chopped mint
3 tbsp chopped coriander
3 tbsp chopped parsley
1 tbsp chopped tarragon
1 garlic clove, crushed
1 tbsp fennel seeds, toasted
4 tbsp olive oil
Grated zest of 2 lemons, plus 2 tbsp lemon juice
Salt and black pepper
1. Place the couscous in a shallow bowl. Add the saffron and a pinch of salt to the boiling water and pour over the couscous to cover it. Cover the bowl with cling film and set aside for 15 minutes. Remove the cling film; fluff up the couscous with a fork and leave aside until it cools down completely.
2. Transfer the couscous into a large mixing bowl and add the chickpeas, lentils and sour cherries and toss everything well. Next, add the rocket, herbs, garlic, fennel seeds, olive oil and lemon zest. Stir again and add salt and pepper to taste.
3. You can serve the salad straight away or chill it for up to 24 hours; the flavors actually improve over time. Before serving, bring back to room temperature and add the lemon juice.
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