TABBOULEH

I wanted to make a video recipe but Tabbouleh is so easy to make I realised it wouln't bring anything to the table. (and I'm not trying to play with words here). Basically you just have to mix all ingredients together. This couscous salad is fresh, light, healthy, fast, easy and delicious. (yeah just that!) Mint is the key to succes. I also like to add dry figs and avocado but you can drop those and add cucumber instead if you are more of a purist.

iNGREDiENTS:

• 200 gr whole weat couscous
• 10 small cherry tomatoes
• 1 small avocado
• 1 red peper (peeled)
• 2 spring onions
• juice of 2 big lemons
• 2 dry figs (or 4 apricots) cut in pieces
• a big handful of dry raisins
• a handfull of sliced mint leaves
• a pinch of sliced chives
• 6 sliced basil leaves
• 3 tbsp extra virgin olive oil
• salt & pepper

RECiPE:

• Stir couscous in a large bowl with one teaspoon of olive oil.
• Add salty boiling water (about 1 + 1/2 cup) or until the couscous is fully covered with water.
• Cover bowl with a plate and set aside for 5 minutes.
• Then remove plate and fluff with a fork. (This is usualy the simplest method but check the package instructions to be sure it works with the brand you bought)
• Mix all ingredients together: tomatoes + avocado + red peper + onions (all choped in small cubes) + chives + basil + mint + lemon juice + the rest of the olive oil + dry raisins + dry figs + salt and pepper. Stir well.
• Serve immediately, or refrigerate until ready to serve.
• ET VOiLA !

LENTiL SALAD

 

 

iNGREDiENTS:
- serve 5 -

• 250 gr of lentils
• 2 small carrots
• 1 big onion
• 1 tbsp chives (plus some more for decoration if you want)
• one bay leaf
• 1 tsp thyme
• 1 tsp sage
• 3 tbsp olive oil
• 1 tsp vinegar
• juice of one small lemon
• salt & pepper

RECiPE:

• Start by peeling the carrots and chop them in small pieces, like for a "brunoise": first into long thin strips and then turned a quarter turn and cut into small blocks again, producing cubes of about 3 mm or less on each side, or 1/8-inch dice.
• Peel and chop the onion.
• Rinse the lentils.
• Put one tablespoon of olive oil into a saucepan over medium hight heat.
• Add onions and carrots. Let them cook for 5 minutes.

• Add: bay leaf + thyme + sage + lentils + salt & pepper.
• Stir well and add a quantity of water equivalent to twice the high of the lentils. (about 2/3 cups of water)
• Bring to a boil and cook for 25 to 35 minutes.

• While it cooks, prepare the vinaigrette, with the olive oil + vinegar + lemon juice.

• When lentils are done cooking, drain them in a colander and leave them to cool completely.
• In a salad bol, mix: cold lentils + vinaigrette + sliced chives and salt & pepper if needed.
 
• Stir
• ET VOiLA !


RATATOUiLLE

 

iNGREDiENTS:
- serve 6 -

• 2 zucchinis
• 2 eggplants
• 2 red peppers
• 2 medium onions
• 1 big garlic clove
• 4 tablespoons tomate sauce
• 2 tablespoons marjoram
• a pinch of thym
• 1 bay leaf
• 2 tablespoons olive oil
• a bit of water

RECiPE:

• Start by chopping the onions and garlic and put them in a bowl.
• Then chop all the vegetables: zucchinis, eggplants and peppers (peel them as well. No one likes the peel falling apart once it's cooked). Put them in a bowl as well.
• In a large pot, heat the olive oil over medium-high heat.
• Lightly sauté the onions with the garlic.
• Reduce heat to low and add:  tomato sauce + water + vegetables + marjoram + thym + bay leaf + salt and pepper.
• Cover and leave to cook for about 20min, stirring occasionally. 
• Uncover and leave to cook for another 20 minutes or until the ratatouille melts. yum. 
• Remove the bay leaf and serve hot (I also love it at room temperature).
• ET VOiLA !