Transforming a bowl of freshly boiled chick peas into 3 dishes.
Falafels. It’s better to make them from raw chick peas, but I’ve mashed boiled ones with a little potato starch for binding, added randomly spices, mint, lemon balm, and the brown thing is the ground of sobacha.
Chickpeas in a tomato tabouleh with… what was in the fridge, sweet corn, ninniku no me (garlic stalks), bell pepper, green soy beans, mint too. And harissa.
Served with salad spinach.
Chick peas with lemon juice and lots of tahini (sesame paste) to make a creamy hummus. It’s a sauce for the falafels.
Too hot to cook… Let’s just mix, wait and eat. Taboulé is the king of Summer.
Or couscous ? Both. To make bulgur green tabouleh (click here).
For the couscous, I simply mix all the veggies, dressing (lemon juice, olive oil, salt, pepper, minced onion and garlic) to the dry grain. I complete liquid with water (for 1 cup of grain, 2 of liquid). I let at least 2 hours in the fridge.
Turmeric, raisins, red bell pepper, chick peas, herbs.
Tomato paste, chick peas, sweet corn, green bell peppers, herbs.
Lots of fresh herbs. All the herbs I had that day (parsley, oregano, mint and a little lemon balm).
In the middle of the night, I wake up and wearing very few clothes I stand against the wall : I want couscous…Fais-moi du couscous chéri ! Fais-moi du couscous chéri !
No, I’m not that crazy, I’m singing in my head… It’s a hit from a time when French pop was digging very deep and would beat all records of dumbness. At least, that would make people laugh.
Deliciously steamed couscous, fluffed by hand…
Normally, you need a couscoussier with a second level that contain a steaming basket for the grain. image source, if you want to order one for me.
I don’t have that. And my steaming baskets were too small to stay on my broth top. So I installed one this way : tied to a cake grill, it was hanging inside the pot.
Well that works ! A little while ago… that was yesterday no ? I had a couscoussier and that was the only pot I owned in my student room with a mini-kitchenette. I was far from home, and I had to move by train, so I took only my clothes and books. I had to buy stuff for the kitchen, and in France, you can get a very cheap couscoussier in a discount store. It’s very convenient as you can cook in the bottom and reheat stuff in the basket.
So the couscous was steamed in the rules of the art.
Okra and doukan (Winter squash) found their way in the veggie dish.
I wonder how many back legs those chickens have now.