Food recipes
Date And Walnut Couscous
Date And Walnut Couscous
Ingredients:
2 cups vegetable stock
2 cups whole wheat couscous
1 teaspoon ground cinnamon
1/2 cup lemon juice
3 tablespoons olive oil
10 fresh dates, roughly diced
1 cup raw walnuts, roughly chopped
1 cup loosely packed mint leaves, shredded
Directions:
1. Preheat the oven to 350°F (180°C) and, if cooking the skewers on a barbecue, be sure to presoak 12 bamboo skewers now.
2. Prick the chilies with a fork and throw them into a baking tray along with the unpeeled garlic cloves. Roast in a preheated
oven for 5–10 minutes until soft and golden.
3. Remove the tray from the oven and allow the chilies to cool before roughly chopping them (you can seed them now if you
prefer a milder sauce), and squeeze the garlic from their skins.
4. Heat the olive oil in a frying pan over medium-low heat; add the chopped chilies, whole garlic, paprika, vinegar, and sugar.
Gently simmer over low heat for about 5 minutes until the sauce has reduced and caramelized slightly.
5. Remove from the heat and allow to cool before processing in a food processor until smooth; set aside. The piri piri sauce
can be prepared ahead of time and kept covered in the refrigerator.
6. Steam the cubes of pumpkin for 3–4 minutes only (until a skewer inserted easily slides through). You don’t want to
oversteam the pieces and turn them to mush, so watch them carefully.
7. Toss the steamed and cooled cubes of pumpkin and tofu with the prepared piri piri sauce until well coated (again, you can
prepare this ahead of time and allow to marinate in the refrigerator for a few hours before cooking).
8. Thread alternating pieces of pumpkin and tofu onto the skewers and set aside.
9. To prepare the couscous, bring the 2 cups of stock to a boil in a medium saucepan. Add the couscous and stir once. Remove
from the heat and set aside, covered, for around 5 minutes, until the liquid is absorbed. Using a fork, fluff the couscous to
separate the grains.
10. Whisk the ground cinnamon with the lemon juice and olive oil and then toss with the dates, walnuts, mint, and prepared
couscous until well combined. Set aside.
11. Heat a small amount of sunflower oil on a barbecue grill or in a stovetop grill pan. Cook the skewers in batches over a
medium heat, turning until golden on all sides.
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12. Remove from the heat and serve warm, scattered with the fresh herbs, lemon wedges, and the date and walnut couscous.
143
Heirloom Tomato and Onion Jam Tart with
Thyme, Olive Oil, and Buckwheat Crust
PREP TIME: 55 MINUTES (PLUS 45 MINUTES OF COOKING TIME) • SERVES: 6–8
The onion jam and pastry can be made up to two days ahead. Keep the onion jam in a sealed jar or
container in the refrigerator. If preparing the pastry ahead of time, do not roll it out, and cover the ball with
plastic wrap. Keep in the refrigerator and remove at least 10 minutes before you are ready to use it. Look
for heirloom tomatoes at your local market, but any small, sweet tomato would work well here.
WHOLE-GRAIN GOODNESS • GREAT FOR
ENTERTAINING • DIFFICULTY LEVEL ***
144
THYME, OLIVE OIL, AND BUCKWHEAT CRUST
Ingredients:
2 cups vegetable stock
2 cups whole wheat couscous
1 teaspoon ground cinnamon
1/2 cup lemon juice
3 tablespoons olive oil
10 fresh dates, roughly diced
1 cup raw walnuts, roughly chopped
1 cup loosely packed mint leaves, shredded
Directions:
1. Preheat the oven to 350°F (180°C) and, if cooking the skewers on a barbecue, be sure to presoak 12 bamboo skewers now.
2. Prick the chilies with a fork and throw them into a baking tray along with the unpeeled garlic cloves. Roast in a preheated
oven for 5–10 minutes until soft and golden.
3. Remove the tray from the oven and allow the chilies to cool before roughly chopping them (you can seed them now if you
prefer a milder sauce), and squeeze the garlic from their skins.
4. Heat the olive oil in a frying pan over medium-low heat; add the chopped chilies, whole garlic, paprika, vinegar, and sugar.
Gently simmer over low heat for about 5 minutes until the sauce has reduced and caramelized slightly.
5. Remove from the heat and allow to cool before processing in a food processor until smooth; set aside. The piri piri sauce
can be prepared ahead of time and kept covered in the refrigerator.
6. Steam the cubes of pumpkin for 3–4 minutes only (until a skewer inserted easily slides through). You don’t want to
oversteam the pieces and turn them to mush, so watch them carefully.
7. Toss the steamed and cooled cubes of pumpkin and tofu with the prepared piri piri sauce until well coated (again, you can
prepare this ahead of time and allow to marinate in the refrigerator for a few hours before cooking).
8. Thread alternating pieces of pumpkin and tofu onto the skewers and set aside.
9. To prepare the couscous, bring the 2 cups of stock to a boil in a medium saucepan. Add the couscous and stir once. Remove
from the heat and set aside, covered, for around 5 minutes, until the liquid is absorbed. Using a fork, fluff the couscous to
separate the grains.
10. Whisk the ground cinnamon with the lemon juice and olive oil and then toss with the dates, walnuts, mint, and prepared
couscous until well combined. Set aside.
11. Heat a small amount of sunflower oil on a barbecue grill or in a stovetop grill pan. Cook the skewers in batches over a
medium heat, turning until golden on all sides.
142
12. Remove from the heat and serve warm, scattered with the fresh herbs, lemon wedges, and the date and walnut couscous.
143
Heirloom Tomato and Onion Jam Tart with
Thyme, Olive Oil, and Buckwheat Crust
PREP TIME: 55 MINUTES (PLUS 45 MINUTES OF COOKING TIME) • SERVES: 6–8
The onion jam and pastry can be made up to two days ahead. Keep the onion jam in a sealed jar or
container in the refrigerator. If preparing the pastry ahead of time, do not roll it out, and cover the ball with
plastic wrap. Keep in the refrigerator and remove at least 10 minutes before you are ready to use it. Look
for heirloom tomatoes at your local market, but any small, sweet tomato would work well here.
WHOLE-GRAIN GOODNESS • GREAT FOR
ENTERTAINING • DIFFICULTY LEVEL ***
144
THYME, OLIVE OIL, AND BUCKWHEAT CRUST
Printed from https://recipe.bluelayer.org/recipe/67739/date-and-walnut-couscous