Was supposed to be hitting the town with a feisty young lady last night, but sadly the office got to her, and I was left at home thinking of something simple and quick to cook last minute ....
So, I called this green cous cous, because that's what I had made last time... but this time I had none, so if you are eagle eyed, you will notice that I've made it with quinoa instead of cous cous, which is just as delicious. (Actually I prefer it... but my darling husband turned his nose up at quinoa, and then munched through the whole lot... In fact, Max, who seems to be having an "I'm not that really into green things at the moment" also devoured his whole plate). It leaves you super full, and chuffed that you've eaten nice and healthily - so as an added bonus, you can allow yourself ICE CREAM for later....
INGREDIENTS (for 4) (But make more because it's even better the next day)
150g quinoa/cous cous - or any old grain/pulse you have in your cupboard.
Veg stock
Cumin
50g shelled pistachios
Red onion
6 spring onions
1 fresh green chilli (I am chilli crazy so threw a few more in)
Half a packet of rocket
Lemon juice
Salt/pepper
HERB PASTE
USE ALL FRESH HERBS
30g Parsley
30g Coriander
30g Tarragon
30g Dill
30g Mint
Olive oil
Salt
Juice of a lemon
While the cous cous or quinoa is cooking, make the herb paste, by literally throwing the whole lot in a blitzer until smooth. Put to the side.
Quinoa needs cooking longer than cous cous (about 10 minutes boiling with a splash of oil and veg stock), and cous cous just needs covering with boiling water with stock and a little oil, then cover for 20 minutes.
Chop the red onion and fry it with a bit of oil, salt and about 2 tsp cumin.
When the quinoa has cooked, drain the excess water (cous cous shouldn't need draining) and add the chopped spring onions, the pistachios and the fresh green chilli.
With a fork, mix it all together. Then add the softened onion with the cumin.
Once this is all mixed, spoon in the herb paste. Add lemon juice as you fancy and salt and pepper.
Finally, chop up the rocket and mix it in too. I told you it was quick and easy. Serve at room temperature, with a large smile and an even larger glass of wine.
We ate it with baked salmon, and Mike's homemade mayonnaise mixed with some Thai 7 spice (some would say a little superior to yesterday's Chinese 5 spice).
The photos won't do the talking, but I now blame the camera and am investing in a new one.. and with Mrs P's helpful knowledge on food styling you never know...
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