Ad hoc couscous
How many times does your cooking adventure start with asking "What do we have?
Improvisation is the mother of creativity and when you haven't done your shopping in a while, you just need to get creative. This vegan couscous was inspired by what we had in the fridge and the necessity to eat something that doesn't take forever to cook. The result was a yummy and healthy dish that didn't last very long on our plates.
It will take you about 30 min to cook it (prep time included) and you'll need:
300 g millet couscous
1 small zucchini
half a bulb of fennel
50 g cashew nuts
50 g of almonds
1 clove garlic
4 Tbsp olive oil
80 ml water
Spices: Pepper, salt, Vegeta, thyme, rosemary, sage, tarragon, paprika powder, cayenne pepper, celery salt, cumin, cinnamon, coriander powder, saffron
Start with heating the oil on moderate fire and fry the chopped onion, garlic and the spices (all spices to taste and 1 tsp of Vegeta (use allspice mix as an alternative).
Once the onion becomes translucent, add chopped zucchini, tomatoes and fennel, cover the pot and cook for about 10 minutes on a moderate fire.
Afterwards add almonds and cashews, water and 1 tbsp of Vegeta. Bring everything to boil in a covered pot and remove from heat.
Add couscous, mix and cover. Leave to rest off heat for another 5 minutes before serving.
Did it work for you? Let us know :)