green couscous

we had this dish as a main course on a lukewarm september evening but you can also enjoy it as a side dish if you serve it with grilled vegetables.



for 4

150 gr. couscous

160 ml vegetable broth

1 small onion, cut in rings

2 garlic cloves, minced

olive oil

ground cumin

zest of a lemon (organic of course)

50 gr. unsalted pistachio nuts, roasted and cut

2 spring onions, minced

1 fresh red chili pepper

30 gr. rocket

a handful of peppermit

a handful of cilantro

a handful of parsley


put the couscous in a big bowl and pour the vegetable broth over it. cover it with a cloth and let it soak for 10 minutes. in the meantime, you fry the onions and the garlic with olive oil until it is caramelized. add the salt and the cumin and mix underneath. let it cool down. put the rocket and the herbs with 90 ml of olive oil in your food processor until it has a nice mixture. add it with the couscous and mix. add the fried onion-garlic mixture, the pistachio nuts, the spring onions, the red chili pepper, and the lemon zest and mix it well. serve at room temperature.

2 views

green couscous

we had this dish as a main course on a lukewarm september evening but you can also enjoy it as a side dish if you serve it with grilled vege

couscous with spinach, sweet potatoes and cranberries

the flavour of this dish is fascinating because of the mix with the sweet/sourness of the cranberries, the sweet potatoes and a little lemon

carrot-coconut soup with coconut-chapati

a great soup for chilly days. the carrots can easily be exchanged by sweet potatoes or butternut pumpkin.

linguine with cashew-lemon sauce

the longer you soak the cashew nuts, the smoother the sauce gets. the lemon gives this sauce a fresh kick!

vegetable soup with garlic croutons

i like to roast my vegetables in the oven. it just gives the dishes an extra touch. if you do not liquidize the roasted vegetables wholly it

tomatoes with cashew mozzarella

do you know what i like most about summer? freshly harvested tomatoes from my garden.

broccoli with chilli and garlic

original recipe from the cookbook by ottolenghi, slightly changed

oven-roasted green asparagus

asparagus are very healthy. they don't have many calories but a lot of vitamins and minerals.

tomato soup with basil and lemon zest

at least once a week we have tomato soup because it is so simple and delicious.