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171231_Zenellis_361

Cous Cous with Caponata

13. January 2018

 

This New Year’s Eve, Dharma Mountain hosted a QiGong retreat with Sebastian Bauer. I didn’t join in the group, but was taking part in the magic in the kitchen when someone asked for this Cous Cous recipe. As promised, here it is!

Photos by Raahi


 

Serves 4

For the Caponata:

1 medium eggplant

1 big red bell pepper (or 2 small)

2 small zucchinis (squash)

a small handful of dried apricots (25-50 grams)

2-3 cloves garlic, crushed

1/4 cup olive oil

 

For the Cous Cous:

80g dried cous cous

160g dried quinoa

soup stock (bullion) – either homemade or powdered organic

1-2 tablespoons apple cider vinegar, to taste

1 tablespoon coriander seeds

2 teaspoons cumin seeds

black pepper

Garnish:

toasted almonds (60g), coarsely chopped

a few sprigs of spring onion & parsley, finely chopped

 

Notes: If you prefer,

1. you can substitute the cous cous entirely for quinoa or the other way around.

2. you can substitute the cumin & coriander seeds with ground cumin & coriander powders

 
Make the caponata:

Preheat the oven to 180ºC.

Dice the eggplant and red bell pepper into small cubes. Slice the zucchini lengthwise in two, scoop out the seeds with a spoon, and dice the remaining flesh.

Coat the veggies in olive oil, mix in the garlic and season with salt. Spread each vegetable out separately on a tray and roast until they’re toasty-brown on top and taste sweet. Keep an eye on the zucchini so that it remains a bit firm, not becoming total mushy.

While the veggies are cooking, dice the dried apricots. When the vegetables come out of the oven, pile them into one big bowl or tray, stir in the apricots, and cover with a lid. Let sit while preparing the cous cous.

Make the cous cous:

Heat a dry frying pan over medium-high heat. Add  the cumin and coriander seeds, and roast for 1-2 minutes, shaking the pan constantly, until rosy-brown and fragrant. Grind them into a powder using a spice grinder or mortar & pestle.

Cook the cous cous and quinoa in separate pots, using the bullion. Season with salt & pepper, and mix in the ground cumin and coriander. Once the grains are cooked, stir in the apple cider vinegar and a little olive oil.

Assemble:

Mix the cooked cous cous & quinoa into the caponata. If the mixture has become cold, warm the whole thing up in the oven. Just before serving, sprinkle the toasted almonds on top and garnish with the parsley and spring onion.

Bon appétit!

Deva Dasha

 

171231_Zenellis_362

 

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