A great example of the second chance recipe is my experience with Couscous. When I first tried the dish it was something between the Shanghai Lianhuanan Road building collapse and Chernobyl. It was this soggy mess of shellfish and vegetables which I swore off from the first bite.
Later on a friend of mine who works at a restaurant served me a breakfast Couscous which I could not stop thinking about after just looking at it. It had apricots and yogurt and just blew my mind to where I had to give Couscous a second chance.
Now I know that if you have seen Couscous you probably though it was some type of rice. What is actually is is little pieces of semolina flour rolled into pasta pellets. The pasta pieces are then cooked either by steaming or pouring boiled water/broth over them. Traditionally shellfish and vegetables are added to the mixture before serving.
My recipe for Couscous takes this North African dish and flavors it with the fruits of the Caribbean. Mango juice is heated with grated ginger and orange peel and then mixed with fruits which is all combined with the Couscous.
Tropical Breakfast Couscous
4 cups mango juice
1 tablespoon grated ginger
1 tablespoon grated orange peel
2 cups couscous
4 cups assorted berries (strawberries, raspberries, blueberries, etc), plus extra for serving
2 tablespoons golden syrup
In a medium sized saucepan bring the mango juice, ginger and orange peel. Bring the mixture to a boil. Place the couscous into a large bowl and pour the juice mixture over it. Cover the bowl with plastic wrap and set aside for 5-10 minutes.
Once the couscous has cooked through break up the chunks with a fork. While mixing add the berries and gently fold in. Divide into each individual bowl and top with the remaining berries. Drizzle with the syrup before serving.
Serves 6
No comments:
Post a Comment