Ingredients

Couscous 100 grams
Vegetable boullion 150 ml
Water melon 50 grams
Coriander or mint 20 grams
Ras el hanout spices* 5 grams
Courgette 100 grams
Cherry tomatoes 50 grams
Goats cheese 75 grams
Pistachio 20 grams
Smedes batter flour / Batter mix 100 grams
Water 100 ml
 
*   substitute for Ras el Hanout: Equal parts paprika, coriander, ginger and if available a pinch of saffron

Preparation Method

• Put the couscous in a bowl, make bouillon and add the hot bouillon to the couscous. Cover bowl tightly with foil for 15 minutes - this way the couscous will be steamed and ready to use.
• Cut the melon in small blocks
• Cut the cherry tomatoes in half
• Cut the coriander finely and put this in a bowl
• Cut the courgette in slices of 3 cm
• Cut the pistachio's finely in a blender and mix with the goats cheese to create small cheese balls
• Make your batter
• Prepare your cous cous once steamed for 15 minutes - remove the foil and use a fork to loosen it
• Mix the cous cous with the melon and coriander
• Batter the cheese mix and fry till golden brown
• Batter the courgette slices and fry in oil of 180-185 degress in 2-3 minutes
• Put the cous cous in a deep serving dish
• Put the melon and tomato on top of the cous cous and then add the fried courgette and goats cheese on top of that
• Finish it with a bit of fresh mint or coriander, if available

< Return to recipes