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Tasty cous-cous
summer dish
From: Cecilia
Moen
This is my favourite dish and it is wonderfully easy to prepare,
plus you can make several of the stages hours beforehand and just
assemble the dish when you are ready to eat.
And it looks beautiful! It is a wonderful summer dish as it is eaten
at room temperature and the Harissa-type sauce really cools you
down!
I don't have any exact measurements, as I make it according to
how many are eating.
PART I - Grilled vegetables (approx. per person)
- 1/2 aubergine
- 1/2 squash
- 1/2 onion
- 1/2 yellow or red paprika (bell pepper)
- 1/2 peeled tomato
Cut the vegetables i thick (about finger thick) slices and put in
a big bowl (chop tomatoes into quarter segments).
Pour a few tablespoons of olive oil over, some pressed garlic (optional)
and some salt.
Mix so all the vegetables are lightly covered with oil.
Grease a pan with olive oil and grill vegetables in a hot oven for
30-40 minutes, until they are lightly brown but still juicy.
Take out and let cool to room temperature.
PART 2
- Make the cous-cous in a big bowl (about 1/3 of a cup per person).
Let cool to room temperature.
PART 3 - "False" Harissa sauce
- 1/3 cup olive oil
- 2 tbsp cummin (the brown kind used in among others Indian cooking)
- 3 tbsp tomato paste (pure pureed tomato)
- 4 tbsp lime juice (about 2 limes)
- salt
Mix well, using a whisk is helpful. Taste and add more tomato paste
or oil if it is too sour.
PART 4
- Iceberg sallad
- firm plain tofu
- black onion seeds
Cover the cous-cous with about an inch of cut iceberg sallad.
Cube firm tofu and sprinkle over the sallad.
Place the grilled vegetables on top and pour some of the dressing
over.
Sprinkle black onion seeds over.
Serve with extra dressing on the side. |
