Just landed back in the UK and am chuffed to be back in the kitchen playing with pots, pans and potatoes. I love travelling but finding a good kitchen to cook in can be a challenge. It’s probably the only thing I really miss. I’ve been munching my way around the world for a while now and am ready to recreate a huge chunk of global tastiness this summer on the BHK. I hadn’t had cous cous for an age and really enjoyed it recently in Beirut. Although not exactly traditional Lebanese (more of that to come) I thought it would be a nice way to get the BHK recipes rolling again.
This is a quick, easy and delicious summer dish, I love these flavours; a little spice, apricots, crunchy almonds. YUM! Plus a creamy tahini sauce. It takes no time at all to get together and when served with a salad or two, maybe even some warm flatbread, you’ve got a meal every one will enjoy.
So we’re just getting settled into the British vibe again, I must admit that it’s still quite a shock not waking up in India! It was one of the hottest days of the year yesterday and I wore a big fleece and scarf. I’ll get used to it!! 2017 has been an incredible year so far, Nepal, India, Lebanon and even a little taste of Ethiopia, but we can’t wait to tour around the UK for all the events, festivals and retreats we have planned. Maybe see you there!!
We’ll be all over the place this year and have more plans in the oven. As you know, the BHK has always been a nice little hobby for us, but in 2017 we plan on doing more than ever. To keep up to date with stuff, check out our events page. Jane is also working on our new newsletter and we are always posting things on the BHK FB page and I’m even tweeting.
If you get the chance to try this, or any of our recipes out, let us know in the comments. We love to hear about your kitchen adventures.
All Spice is best used sparingly, if you don’t have any, go for a spice mix like garam masala or Ras El Hanout and use 1 teas more.
I really like millet and it makes a great sub for cous cous. It’s healthy and gluten free.
You might like to roast your almonds in an oven for 10 minutes to bring out the amazing flavours.
Summer Veg & Almond Cous Cous with Tahini Sauce
The Bits – Light lunch/ dinner for 4
1 large onion (sliced)
2 cloves garlic (crushed)
1 pepper (all cut into small cubes)
1 small aubergine
1 small courgette
1 large tomato
1 tbs cumin seeds
1 1/2 tbs sesame seeds
1 teas all spice (or other spice mix)
2 tbs cooking oil
Salt + pepper
1 handful dried apricots (chopped)
1 big handful almonds (roughly sliced)
1 handful parsley (chopped)
Cous cous (150g is good for 4)
5 tbs light tahini
1/2 lemon (juice)
1 small clove garlic (crushed)
Salt (to taste)
In a large frying pan on medium high heat, warm the oil and add the cumin and sesame seeds. Stir and fry for 1/2 minute and then add the onions and cook for a few minutes. Now add salt, pepper, all spice, aubergine, courgette and peppers. Gently stir and fry for 5-7 minutes, until all is soft. Add the tomatoes and apricots, take off the heat and pop a lid on. Set aside. The tomatoes will be just soft and not overcooked.
Cook your cous cous, follow the pack instructions. Using veg stock adds more flavour and a few twists of black pepper is nice.
In a bowl, mix the tahini sauce bits together with a fork, adding water gradually until you have a thin sauce.
Serve warm or cold. Arrange the cous cous on a large plate, pile the veg in the middle and top with parsley and almonds. Drizzle with tahini sauce as you like.
Almonds are packed with healthy fats and minerals, it’s been shown that nuts can actually help you lose weight. We eat the sweet almonds, but bitter almonds are used to flavour things like amaretto and almond extract.
Many people I speak to don’t realise what a good source of antioxidants nuts are and are put off because of high fat contents. The fat’s in most nuts are healthy and they come with so many more benefits. Plus, they taste incredible.