My recipe comes from... Slowly Veggie – Green couscous with oriental-style gingered carrots
Hello,
Today, I would like to let you discover a favourite magazine of mine: Slowly Veggie.
Slowly Veggie - 05/2015
As it is not suggested by its name, this is a German magazine. One more, you may say! Yes, it is. Is it so surprising? You can find in Germany many vegetarian even vegan magazines, which is fine. Unfortunately it is not the same in France. But let’s go away from Germany, France and Europe, as current issue highlights oriental dishes. Let’s discover distant places with following recipe:
Green couscous with oriental-style gingered carrots
Green couscous with oriental-style gingered carrots - Slowly Veggie
Serves 4
Ingredients for couscous:
- 1.8 oz/50 g pistachios
- 1 bunch of dill
- 1 bunch of parsley
- 1 bunch of mint
- 1.8 oz/50 g baby spinach
- 4.2 oz/120 g couscous
- 250 ml freshly brewed green tea
- 2 green bell peppers
- 2 limes and optionally lime wedges (organic)
- ½ teaspoon of cumin
- salt, pepper
- 2 tablespoons of olive oil
Ingredients for gingered carrots:
- 14.1 oz/400 g carrots (for instance: red little finger carrots)
- 1 red onion
- 1 garlic clove
- 1.05 oz/30 g ginger
- 2 tablespoons of olive oil
- 1 star anise
- 1 teaspoon of sugar
- ½ teaspoon of Ras el Hanout
Method:
Chop pistachios. Pluck herb leaves off the stalks. Wash spinach after removing limp leaves. Then mince spinach, herbs and pistachios together in a blender. Pour hot brewed green tea over the couscous in a large bowl and soak for 10 minutes.
Wash bell peppers, cut their stems off and remove seeds. Then chop them into small dice. Wash limes in warm water, grate them to get one tablespoon of zest and juice the limes. Mix couscous with lime juice and zest, pistachio-based mixture and bell pepper dice. Season with cumin, salt and pepper. Add 2 tablespoons of olive oil to above mixture and stir well.
Clean and peel carrots. According to size, cut them in halves lengthwise. Peel and finely mince onion, garlic and ginger. Heat oil in a stewpot. Add and quickly sauté carrots. Add minced onion, garlic and ginger as well as star anise. Sprinkle with sugar and let brown for a short time. Pour 150 ml water over the mixture and simmer. Cover and further simmer for 10 min or so (optionally add some more water). Season with Ras el Hanout and salt. Serve with the lukewarm couscous. Garnish with lime wedges, as you wish.
Enjoy!
Green couscous with oriental-style gingered carrots - Fruity Veggie Cathy
Hints and tips:
- I only used one lime for a lower tarty taste.
- I cut my carrots into slices and the onion in wedges.
- I used ginger I had previously frozen. It doesn’t turn bad and it is easier to grate. No need to peel it! As grating does not take much time, ginger remains frozen and you can put the unused part of it back into your deep freezer.