Yes yes I know, zucchini and tomato are not now in season. But when two weeks ago here was so warm spring-like before, all the world herumschlenderte with ice in his hand in the sun and I had had enough of winter vegetables, I have to be a matter sometimes grudgingly two zucchini and two tomatoes purchased. And so there was this dish: zucchini, tasty marinated in a wonderfully spicy sauce - with my favorite spice ras el hanout, I anyway to eat as pretty much everything could be (I knead sometimes even negative pinch of it in my cake mix - unusually, but delicious!). This tabbouleh, a standard for some time with me here, but her first with couscous instead of bulgur wheat - even when I put the couscous variant I think something rather like it.
's here It's my basic recipe for tabbouleh. I also like to extend it even with diced cucumber and / or chickpeas and / or crumbled feta. Since I've only eaten this dish, was However, even without my extra ingredients more than sufficient. And the vegetables can vary: Instead of zucchini can also potatoes (which have to be somewhat pre-cooked), fennel and red pepper - use - or a mix of everything. A super-delicious oriental food that makes it ever feel like the summer - and tastes great with really ripe summer vegetables certainly ingenious!
recipes
for three to four people
zucchini with Chermoula
1 bunch parsley 1 bunch coriander
(replaced at me through each 1 / 2 bunch of parsley and mint)
1 red or white onion
4 garlic cloves 1 tablespoon sweet
Paprika
1 teaspoon rose hot paprika
1 / 2 tablespoon ground cumin
ground 1 teaspoon pepper
1 teaspoon Ras el hanout-
salt
2 tablespoons lemon juice
4 tablespoons olive oil
600g zucchini
wash herbs, shake dry and chop finely. Onion and garlic, peel and cut into very fine dice. Herbs, onions and garlic with all the spices, lemon juice and olive oil to thoroughly Chermoula sauce mix. Wash zucchini and cut
the ends. Zucchini lengthwise into about 1 / 2 cm thick slices. Zucchini with the sauce and take about 30 minutes to soak.
oven to 180 degrees (convection 160 degrees) Preheat. Zucchini place slightly overlapping in a baking tray or in a baking dish. In the oven (middle) and bake for about 40 minutes until they are al dente. Eat hot or cool.
tabbouleh
200g bulgur (or couscous)
2-3
bunch parsley 1 / 2 bunch mint
3 tomatoes 4 spring onions
1 green chili pepper (you can also omit) 5 tablespoons lemon juice
5 tablespoons olive oil
salt, pepper couscous or bulgur
cook according to package directions (couscous must usually only in warm water, soaked bulgur are sometimes cooked). In the meantime, wash the herbs, shake dry and chop finely. Wash the tomatoes in half. Stick approaches to cut, scrape out seeds and chop the tomatoes finely. Cut the scallions
From the root clump. Onions and cut into very thin rings. Chili washed and cut longitudinally. Seeds and remove stem and finely chop the chilli.
bulgur or couscous, if necessary to drain in a colander. Lemon juice with oil, salt and pepper and mix thoroughly mix the grains. Vegetables, chili and herbs, and let it mix well. If necessary. Season to taste again.
source
Cornelia Schinharl, Sebastian Dickhaut: Oriental Basics
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