irene-van-guin-foodporn-couscous-cauliflower-marrakesh-inspired

Marrakech inspired couscous

irene-van-guin-foodporn-couscous-cauliflower-marrakesh-inspired-recipe

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Marrakech inspired couscous – a fresh Summery lunch or light dinner

As a part of team IVG, I joined Irene on the trip to Marrakech and it was amazing. We had a fantastic stay in the La Mamounia hotel with breakfast and lunch and everything you can imagine. We had traditionel dishes such as couscous and pastilla to fresh lobster. For me as IVG culinary-expert – It was FOODHEAVEN.

In the medina’s of Marrakech I saw these gorgeous mejool dates, that I couldn’t resist to take home with me. I eat them as a snack, but they also inspired me to make this recipe. They give just that little something extra in the recipe.

 

Ingredients: Fennel-cauliflower salad

1 Fennel and 1 cauliflower

3 or 4 carrots

2 or 3 Mejool Dates

 

Dressing

1 orange

A drop of vinegar

1 teaspoon organic honey

Black pepper & salt

 

How to:
For the Fennel salad you need to cut the fennel, carrots and cauliflower. Let the cauliflower boil for 5 minutes. The cauliflower needs to be on the hard side. Cut the Mejool dates in small rings. For the dressing you need to mix the juice of 1 orange, vinegar the honey. Finish it of with some pepper and salt.

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Ingredients: Couscous salad

Grilled veggies of your choice such as aubergine or courgette

Snacktomatoes

1 piece of feta-cheese

Curiander

Raisins

Pepper & salt

 

How to: 

Put the couscous and the rasins in a bowl and pour boiled water over the couscous until the couscous is under water. Put a plate on it and let it set untill the water is gone. This takes about 10 – 15 minutes. In the mean while you can grill the veggies and cut the curiander. When the veggies are grilled let them cool of for a little bit. Take a nice bowl and put all the couscous and veggies in the bowl. Finish it of with the curiander, feta-cheese, pepper and salt.

 

Bsaha! Enjoy your meal!

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