CousCous
2 Tsp (10 mL) grated ginger
1 Tbsp (15 mL)of nice oil, I use avocado
2 cups (500 mL) of water
1 cup (250 mL) of orange juice, or grapefruit juice, or ginger juice (I get after blanching the ginger for pickled ginger).
¼ Tsp ( 1.5 mL) salt
2 cups (500 mL) of Couscous, the tiny ones
½ of a juicy fresh lime
1 small can of mandarin orange slices, cut in half
Mint Salsa
⅓ cup (80 mL) of banana pepper rings, with the hard centers removed. You can use spicier peppers if you like a good kick
6 cloves of garlic
3 Tbsp (45 mL) of olive oil
2 cups ( 500 mL) of loosely packed fresh mint leaves
CousCous
Grate the ginger or chop as finely as you can. In a sauce pan combing the water, juice, and salt of medium heat and bring to a boil. Stir in the couscous remove from the heat, cover, and let stand till the liquid has absorbed. Add the oil, lime juice, grated ginger and orange pieces to the couscous, and fluff up with a fork.
Mint Salsa
Combine all, in food processor, blend well.
This looks the best if you drizzle the salsa on the plate first then spoon on the couscous. My talents were limited on this day so as you can see I did a dollop on top of the couscous. The flavor will make up for any short comings on the presentation so not to worry. :)
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