Spring Couscous and Quinoa

Welcome spring with this fresh, nutritious dish full of vibrant flavors. Customize with seasonal veggies to make it your own! Serve with tzatziki for a complete meal.

The cook's special tips:
“If using red quinoa, cook it separately as it requires more time. For a gluten-free option, omit the couscous and add extra quinoa or white beans. This boosts protein, fiber, and variety. You can sauté the beans with olive oil, salt, paprika, and a pinch of chili powder. Feel free to vary the vegetables based on your preferences and seasonal availability. Enjoy!"

Love from
Nandana

Spring Couscous and Quinoa

4 servings

• 190 g quinoa, rinsed well
• 50 g couscous
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• 220 g aubergine, cut in cubes
• 170 g sweet potato, cut in cubes
• 140 g fennel, thinly sliced
• a pinch of fennel seeds (optional)
• 240 g green asparagus
  …
  
• 50 g almonds
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• 90 g red onion, finely chopped
• 14 g fresh ginger, processed or grated
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• 25 g raisins, soaked in hot water to soften
• 30 g spring onion, finely chopped
  

Instructions:

Rinse the quinoa in cold water. Boil up water and 2 tsp salt in a big pan and when the water is boiling add the quinoa and cook for 15 minutes. Drain and set aside.

Boil 50 ml of salted water, add a little olive oil and the couscous, and leave for 10 minutes or until water is absorbed. Gently mix with a fork to separate the grains.

Preheat oven to 200°C.

First prepare the vegetables:

• Aubergine and sweet potatoes: Mix with olive oil and salt and bake in the oven until they become a little brown, approx 20-25 minutes.
  
• Fennel: Heat a frying pan with a little olive oil on a medium heat and add a single layer of fennel slices.Cook for a few minutes then you turn them over. Sprinkle over some fennel seeds, salt and fry them a bit more. Reserve on a plate and continue with the rest of the fennel.
  
• Asparagus: Using the same pan, quickly “wok” the asparagus. Use a little water to steam them in the pan and add a sprinkle of salt. Set aside.
  

Almonds: Heat the oven to 160°C and toast for 8 - 10 minutes. Cool down and then chop into smaller pieces.

Finishing the dish:
In a large pan fry the onion in olive oil, until soft. Add the ginger and fry a bit more. Then start adding the quinoa, couscous and prepared vegetables – mixing them nice and gently together. Add raisins, almonds and herbs and adjust the taste with salt and pepper.

Tastes delicious with some tzatziki on the side.

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