Couscous with Summer Vegetables & Loads of Herbs by The Naked Chef

[Guest guest]

I made this last night. Was delicious. I've yet to

see this guy naked..LOL

I blackened everything on the gas burner flame and in

the cast iron skillet. It doesn't take long to make

either.

 

 

 

Couscous with Summer Vegetables and Loads of Herbs

by The Naked Chef

 

 

9 ounces couscous

1/2 pint cold water

3 red bell peppers

1 handful asparagus, trimmed and peeled if necessary

2 or 3 small firm patty pan squash

1 small bunch green onions, trimmed and finely sliced

2 to 4 fresh red chilies, seeded and finely sliced

3 good handfuls mixed fresh herbs (best are coriander,

mint, flat leaf parsley)

1 recipe olive oil and lemon juice dressing, recipe

follows below

Salt and freshly ground black pepper

Red wine vinegar

 

Place the couscous in a bowl with the cold water. This

will start to soften the couscous and you will see the

water disappear as its soaks in. While the couscous is

softening, we need to blacken the peppers. I do this

by placing the peppers directly on the naked flame of

my gas burner. If you don't have gas, then blacken

under the grill. Both ways you need to blacken the

peppers on all sides, so turn when need be. When fully

blackened, place in a sandwich bag, wrap in plastic

wrap or cover in a bowl for 5 minutes until cool. This

will steam the skins and make peeling and deseeding

easier. Remove the skins and seeds and roughly chop.

On a very hot skillet or ridged grill pan, lightly

char the asparagus and patty pans on both sides then

toss them into the bowl of couscous with the peppers,

spring onions, chilies and torn or chopped herbs. Mix

well. Add the olive oil and lemon juice dressing and

toss well. Finally, taste and season with salt and

pepper and a couple of dribbles of red wine vinegar

for a slight twang. It's a beautiful thing.

 

 

OLIVE OIL AND LEMON JUICE DRESSING:

2 tablespoons lemon juice

5 tablespoons best quality olive oil

1 level teaspoon salt (I used celtic sea salt)

1 level teaspoon freshly ground black pepper

 

Mix together all the ingredients

 

 

Note: I used only 1 hot pepper and my herbs of choice

were a mix of basil, pineapple sage, cilantro and

Italian parsley with a bit of watercress.

 

You don't need a weatherman to know which way the wind blows. -

Bob Dylan, Subterranean Homesick Blues

 

 

 

 

 

 

 

 

[Guest guest]

He is a cutie... *lol*

This recipe looks good, too.

 

~ pt ~

 

No one in the world is called Omar Sharif.

Your name must be Fred.

~ Peter O'Toole, while filming " Lawrence Of Arabia "

~~~*~~~*~~~>

 

, Donnalilacflower <thelilacflower

wrote:

>

> I made this last night. Was delicious. I've yet to

> see this guy naked..LOL

> I blackened everything on the gas burner flame and in

> the cast iron skillet. It doesn't take long to make

> either.

> Couscous with Summer Vegetables and Loads of Herbs

> by The Naked Chef