I made this last night. Was delicious. I've yet to
see this guy naked..LOL
I blackened everything on the gas burner flame and in
the cast iron skillet. It doesn't take long to make
either.
Couscous with Summer Vegetables and Loads of Herbs
by The Naked Chef
9 ounces couscous
1/2 pint cold water
3 red bell peppers
1 handful asparagus, trimmed and peeled if necessary
2 or 3 small firm patty pan squash
1 small bunch green onions, trimmed and finely sliced
2 to 4 fresh red chilies, seeded and finely sliced
3 good handfuls mixed fresh herbs (best are coriander,
mint, flat leaf parsley)
1 recipe olive oil and lemon juice dressing, recipe
follows below
Salt and freshly ground black pepper
Red wine vinegar
Place the couscous in a bowl with the cold water. This
will start to soften the couscous and you will see the
water disappear as its soaks in. While the couscous is
softening, we need to blacken the peppers. I do this
by placing the peppers directly on the naked flame of
my gas burner. If you don't have gas, then blacken
under the grill. Both ways you need to blacken the
peppers on all sides, so turn when need be. When fully
blackened, place in a sandwich bag, wrap in plastic
wrap or cover in a bowl for 5 minutes until cool. This
will steam the skins and make peeling and deseeding
easier. Remove the skins and seeds and roughly chop.
On a very hot skillet or ridged grill pan, lightly
char the asparagus and patty pans on both sides then
toss them into the bowl of couscous with the peppers,
spring onions, chilies and torn or chopped herbs. Mix
well. Add the olive oil and lemon juice dressing and
toss well. Finally, taste and season with salt and
pepper and a couple of dribbles of red wine vinegar
for a slight twang. It's a beautiful thing.
OLIVE OIL AND LEMON JUICE DRESSING:
2 tablespoons lemon juice
5 tablespoons best quality olive oil
1 level teaspoon salt (I used celtic sea salt)
1 level teaspoon freshly ground black pepper
Mix together all the ingredients
Note: I used only 1 hot pepper and my herbs of choice
were a mix of basil, pineapple sage, cilantro and
Italian parsley with a bit of watercress.
You don't need a weatherman to know which way the wind blows. -
Bob Dylan, Subterranean Homesick Blues
Ever need a vegetarian recipe or have a question,
pop in and check us out. Guarantee we will help you.
http://groups.yahoo.com/group/vegetarian_group/
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