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- 500 g couscous
- 1 vegetable stock cube in 600 ml of boiling water (or homemade stock)
- 2 tsp ground turmeric
- 1 tsp ground cinnamon
- 100 g dried apricot, chopped
- 1.5 red onions, thinly sliced
- 1 tsp caster sugar
- 1 lemon (zest and juice)
- 2 eggs
- 50 ml olive oil
- small bunch coriander, chopped
- small handful mint, chopped, a few leaves reserved
- 125 g Snøfrisk® Natural
Stuffed couscous cake
- 6 courgettes sliced á julienne
- Dash of olive oil
- 200 g basil leaves
- 100 g pine nuts, cashew nuts or almonds
- 100 g Parmesan cheese
- Dash of olive oil and lemon juice
- Pinch of salt and pepper to taste
- 3 cep mushrooms
- 1 garlic clove
- Dash of soy sauce
- Dash of olive oil
Grilled cep mushrooms
Bring a kettle of water to the boil.
Tip the couscous into a large bowl, crumble in the stock cube, add the turmeric, cinnamon and apricots, and season well. Pour over 600ml of the boiling water. Give everything a quick stir and then cover with cling film and leave for 5 mins. Put the sliced onions in another bowl with a good pinch of salt and the sugar. Pour over enough boiling water to cover and leave to steep for 10 mins. This will remove some of the onions’ acidity and turn them into a beautiful bright pink colour.
Use a fork to fluff up the couscous. Drain the steeped onions and stir into the couscous bowl together with the lemon zest and juice. Let it cool down for 15-20 min. Mix in 2 eggs. You are now ready to shape the cakes.
Take some couscous in your hand, make a dent in the middle, add the cheese in the cavity and stick some more couscous on top. Make into balls and then flatten slightly in the pan. Fry with olive oil and butter until golden brown.
Slice 6 courgettes with a julienne peeler. Dispose of the seedy core as it will only get mushy when cooked.
Get a frying pan really hot with some olive oil and then add the sliced courgettes. Cook until soft.
Make a quick pesto, Mix basil leaves, pine nuts, parmesan cheese with a dash of olive oil and lemon in a blender and add a pinch of salt and pepper to taste.
Slice the cep into quarters. Marinate with olive oil and a little bit of soy sauce, garlic, salt & pepper.
Grill in a frying pan on a high heat.
Plate up courgette linguine topped with couscous cake, pesto, grilled cep mushrooms and serve.