- 1 cup couscous
- 1 teaspoon salt
- 2 tablespoons of oil
Place one cup of couscous and 1 teaspoon of salt in a bowl and stir together. When serving with a stew, combine ½ to 1 cup of broth with plenty of warm water to cover the couscous by about half an inch. Let it sit for 15 minutes, or until the water is absorbed. Stir gently every 3 minutes with a spoon or run the couscous between your thumbs and fingers to prevent the couscous from clumping together. The couscous should now be fairly soft in texture. Continue stirring carefully with a spoon, fork, or with hands. You can add 1 or 2 tablespoons of sunflower or olive oil and rub the couscous with a fork to distribute the oil.
In case you are serving with a stew, bring the stew to a simmer. Line the colander or the top part of the couscous dish with a single layer of thin cloth and place the couscous inside it. Position it over the stew, ensuring that the bottom of the colander or dish does not touch the liquid margin of the stew. If your colander does not fit firmly on top of the pot and there is a space between the rim of the pot and that of the colander, fill the available space by wrapping with a towel so that steam cannot escape. Then steam for 20-30 minutes. Your couscous must be fluffy in the end, all the grains dry and separate, not mushy, and not al dente. In case you are not serving the couscous with a stew, just steam above a couple of inches of the boiling water rim.
- 1 teaspoon of salt
- 1 large cauliflower
- 2 tablespoons virgin olive oil
Roasting cauliflower makes it shine with a new taste – as it caramelizes in a hot oven, it becomes sweet. However, you should blanch the cauliflower before roasting, as its flavors will be locked in and its texture will be hard. Serving on its own or mixing it with pasta and a sauce (such as tomato) is advised.
First, preheat the oven to 200C. Take a baking sheet or a baking dish and oil it with extra virgin olive oil. At the same time, bring a large pot of water to boil. Add at least one teaspoon of salt and one middle-sized cauliflower. Blanch it for at least 2 minutes and move to a pot of cold fresh water. Drain the cauliflower.
Mix the cauliflower thoroughly with the olive oil in a large bowl. Move everything to a big baking dish or sheet. Scrap out all the oil from the bowl with a paper towel or rubber spoon. Transfer to the preheated oven and roast for 35 minutes stirring at least 3 times in the process. Finish cooking when the cauliflower is slightly brown in color and tender. The meal should be served hot.
Seared Red Cabbage
- 1 medium-size red cabbage head
- 3 tablespoons of extra virgin olive oil (or sunflower oil)
- Salt and black pepper (ground) according to taste
Red cabbage is a rich source of nutrients and antioxidants that have powerful health benefits. The following recipe is amazingly easy. You should not be afraid to use a high heat fire/ high electric oven setting and to let the cabbage to color in the pan. The fried odor of the red cabbage is incredibly addictive.
Cut the cabbage into slices 1 inch thick. Then heat the oil to high heat in a nonstick pan. Once it is hot enough place as many cabbage slices as you will so that it covers the pan in one layer. Cook for at least 3 minutes on each side until the cabbage turns golden brown in color. The cabbage should become crispy on the edges and tender on the inside. Add salt and black pepper (or a soybean sauce) according to taste. Seared red cabbage should be served hot.