Green Delight
A bowl of green goodness and health boosters; gotta love it!
Equipment
- wok or deep fryer
- blender
- paper towel
Ingredients
- 75 gr pearl couscous
- 8 pcs falafel
- 60 gr chickpeas
- 1½ avocado
- 1 lime
- 2 tbsp hummus
- ½ small garlic clove
- 25 gr lamb's lettuce
- 35 gr watercress
- 4 sprigs parsley
- 1 sprig dill
- 2 sprigs cilantro
- 1 tsp za'atar
- 5 hazelnuts
- olive oil
- sunflower oil
- pepper & salt
- flat bread
Instructions
Pearl couscous & salsa
- Bring some water to a boil and cook the pearl couscous according to the instructions (about 9 minutes).
- Meanwhile, put half of the watercress, half of the parsley, half of the cilantro and half of the dill in a blender and add some high quality olive oil, half a clove of garlic, some lime juice, the hazelnuts and half of the za'atar to it. Blend to make a herb salsa. Season to taste with pepper and salt.
- Now take half of the salsa out of the blender, put it in a small bowl and set it aside.
- Add 2 tbsp of hummus and half an avocado to the salsa that's still in the blender and blend again to make a smooth mass. You can add some more lime juice, pepper and/or salt if you wish.
Falafel & peas
- Bring some sunflower oil to a boil (enough to cover the falafels) in a wok. First fry the chick peas (for your safety, make sure to pat them as dry as you can before putting them in 180℃ oil) until golden, then the falafels. Set aside on a paper towel covered plate.
Flat bread
- Shortly heat the flat bread in the oven or a grill pan.
Plating
- Scoop half of the hummus avocado salsa through your pearl couscous. Put the other half in a small bowl to serve with the bread.
- Put the pearl couscous on the plates.
- Add the falafels on the side of the plate.
- Add the lamb's lettuce and the rest of the water cress, parsley, cilantro and dill in nice small pieces (but not finely chopped).
- Put half an avocado on each plate and scoop the herb salsa in the pit openings. Sprinkle some za'atar on it.
- Add the chick peas and some pieces of flatbread.