Vitamin colors

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Three refreshing dishes to munch over hot days. Mix and wait. They served as side for several meals.

Step 1 : leafy tabouleh

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Grating ginger.

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Grating yuzu peel.

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Cutting molokheya. Adding the ginger, citrus peel, leaves, turmeric, onion (grated too), garlic (grated too), salt and water to couscous.

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Mix and wait.

Step 2 : green purple coleslaw

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Just red cabbage, green bell pepper, daikon radish (grated in threads), yuzu citrus juice. Mix and wait.

Step 3 : grilled Summer salad

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Aubergine, red bell pepper and green bell pepper roasted in the oven toaster. Then seasoned with olive oil, rosemary, chili flakes, salt. Mix and wait.

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Summer veggie couscous and pattzukis

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Another simple plant-based lunch…

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Cooked couscous, with turmeric, ras-el-hanout spice mix, carrot chips and sweet corn. Cherry tomatoes. Rape blossoms.

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Pattzukis (azuki bean patties) and goya (bitter squash).

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Add a little harissa.

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2 plates for a lunch ready in 10 minutes.

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Chickpeas three ways for a casual Summer lunch

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Transforming a bowl of freshly boiled chick peas into 3 dishes.

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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.

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Pan-fried.

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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.

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Served with salad spinach.

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Chick peas with lemon juice and lots of tahini (sesame paste) to make a creamy hummus. It’s a sauce for the falafels.

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Table tricolore. Three taboulés.

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Too hot to cook… Let’s just mix, wait and eat.
Taboulé is the king of Summer.

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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.

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Yellow.

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Turmeric, raisins, red bell pepper, chick peas, herbs.

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Red.

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Tomato paste, chick peas, sweet corn, green bell peppers, herbs.

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Green.

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Lots of fresh herbs. All the herbs I had that day (parsley, oregano, mint and a little lemon balm).

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Summer veggie tagine with merguez-keftas

Hot like hell ? Let’s escape. I’ve boarded the flying tagine for a culinary trip to couscous world.

Lots of veggies and grilled kefta-merguez.

Merguez are suppose to be sausages, the name implies the shape of ahem… Well I didn’t bother casing them.

I just prepared ground beef spiced like merguez filling. I made a random spice mix. There is garlic, a good dose of chili pepper and an insane amount of red paprika.

After forming round kefta balls, I pan-cooked them.

Then grilled.

Okra, bell peppers, aubergine, chick peas…

These watery veggies are hydrating, and the spicy balls help bearing the heat. Plus it’s mmmm….

Couscous curry


A hot plant-based lunch. Ready in a few minutes, as usual. Veggies from the West and the East prepared in Indian curry.


Very fine couscous with a few goji berries. A stir-fry of veggies : green peas, Brussels sprouts, yama-imo potato. Flavored with garlic, whole Indian spices, paprika and tomato sauce.


Fais-moi du couscous chéri !

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.
cc 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.

How much harissa do you want ?