In the middle east, boulghour is used instead of couscous grain.
You will need for 4:
- 300g couscous
- The same volume of boiling water as that of couscous grain.
- 4 tomatoes cut in dice
- 1 diced white onion
- 1 bunch of parsley chopped finely
- 1 bunch of mint chopped finely
- the juice of a lemon
- 10cl oil
- salt, pepper.
Mix the couscous grain with the oil, salt, then add the boiling water, and set aside for 1/2h.
Then add the other ingredients, then leave in the fridge for a while.
Serve cool.
Easy no?
North African cuisine is completely integrated in French cuisine and kitchens, and you will find the dishes cooked in French homes as well as in restaurants everywhere. It is a very fragrant, fresh and full of flavours.
Enjoy the tabouleh whilst the good weather lasts!
Source: Photography, me , and recipe, the one I tend to make.
Et Voila, my dish tonight (It's fast food!)! Not a very french dish again.. If you have any idea of french dishes you'd like me to talk about, please give me some suggestions.. I've forgotten what it's like, eating French food every day...
In toasted sesame oil fry the strips of chicken with garlic, brown it a bit, throw the broccoli tomato and red pepper, remove from fire and add fresh kaffir lime leaves, sliced lemongrass, and 1/2 squeezed lime and adjust with fish sauce.
Serve with couscous you will have prepared with fish sauce and seaweed... nothing easier and faster than couscous. for 21 persons, plan a cup of couscous semolina, mix with a teaspoon of fish sauce, 1/2 tsp toasted sesame oil, a few dry wakame seaweeds. Mix well add the same volume (1 cup) of water, and let it rest for a few minutes. Then detach the grains with a fork, place in a coffee cup or other recipient to shape nicely, and return onto the plate. Done!
