This blog has taken a really weird twist. I first started to write because I noticed and my family noticed how well D and I ate. We really enjoy the process and creativity. Now, it's come around the other way. Because I share with all of you, on nights where I could eat a boiled potatoe with some salt and pepper, I make this Cous Cous to save face. How funny is that? I will do that at one point you know. I will have a boiled potato for dinner. Please do not think less of me.
I made this Cous Cous as a Side/Main to go with a simple Sole Filet with some Pepper and Lemon Zest in the oven.
Garden Fresh Cous Cous
1/2 c Cous Cous
1 c Veggie Broth
3 medium farm fresh Carrots, tops and tails off
1/2 c Peas, fresh or frozen
1-2 T Pine Nuts (optional)
2 Radishes, julienned
1/4 c Red Onion, finely diced
2 Chilis minced
1 Lemon, juiced
1T Olive Oil
1/2 c Fresh Coriander, chopped (or Parsley)
1 t fresh Thyme
Salt and Pepper
Boil the broth and pour over the Cous Cous in a large mixing bowl. Cover and set aside. If you have lots of time, I would not even say, for a salad, you need to boil the water. It's a trick I learned from Jamie O to keep Cous Cous fluffy in salad use.
Add the chopped fresh herbs, Chilies and Onion. I add ingredients as I go, toss and cover to keep the flavours mixing. Add the Peas and julienned Radishes. Mix. As for the carrots, instead of using a grater where you may over juice and 'cream' your carrots, I used a zester to get really fine spaghetti sized strands.
Add the Lemon and Olive Oil. Top with Pine Nuts (optional) Toss, taste then season. Let stand until you are ready to eat. Yummo. Light fresh.
With all the Peas and Carrots it was really garden fresh. Other Cous Cous salads may balance more on the Cous Cous side and that's fine.
Serve along side some nice clean Fish or Lamb.