Thursday, October 16, 2014

Israeli cous cous with grilled eggplants and capsicums


I cannot wait for summer, capsicums and eggplants! Nearly there, in the meantime I use char grilled veggies preserved in oil, they are very versatile for a quick meal. For this dish I cooked a packet of Israeli cous cous (but fregola pasta is perfect too) with just water and salt, then I drain it and rinse it under cold water to cool it down and separate the 'grains'. I added extra virgin olive oil, a few drops of lemon juice, and finely chopped herbs and garlic. Then I mix it with the eggplants. Finally I filled some of the capsicums with it. It needs to rest for a few hours at room temperature, so that the cous cous gets more flavour. Easy and quick, and it makes such an impression!

And now just some pretty things I saw: loved this wallpaper with plates, + real plates!




Cans and tins look good on tables, although I wander if this mackerel was also on the menu too… I don't eat fish so I wouldn't know, and the restaurant, albeit rustic, was not a cheap one!


Photos and Recipes by Alessandra Zecchini ©

6 comments:

  1. QUE COLECCION DE PLATOS!!!!!
    ME ENCANTAN.
    TENGO ALGUNOS EN LA PARED.
    SALUDITOS

    ReplyDelete
  2. I love cous cous Alessandra! And I love the wallpaper :)
    We are in in spring too !
    I cant wait by the fruits and veggies:)

    ReplyDelete
    Replies
    1. Yeah, and the first strawberries are here now!

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  3. Gosh that wall paper is cool -it's hard to tell which of the plates are real! I can't wait for all the summer fruit and veggies either!

    ReplyDelete

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