This is literally one of the best cous cous I've ever made!
I think the balance between the richness of the sun dried tomatoes along with the sweetness and the bland taste of the butternut squash, and last-but-not-least the saltiness of the feta cheese gives this dish the right amount of deliciousness that will make your taste buds dance all day long!
For 2 to 3 servings:
150 grams of Giant Cous Cous
70 grams of Feta Cheese
1 Little Butternut Squash
10 Sun Dried Tomatoes (in oil)
Rosmary
E.V. Olive Oil
Salt and Pepper to taste
First wash the squash... look at that, isn't it pretty? XD
I feel so sorry I have to peel you and cut into pieces, but here goes... (!)
Place the pieces into a large tin, spread over some extra virgin olive oil and season with some rosmary, salt and pepper.
Cook into the oven at about 200° for around 40 to 50 mins, until soften.
Boil the cous cous according to the instructions on its box.
Chop both the sun dried tomatoes, the squash and the feta cheese. Add some other olive oil to taste, mix well and serve :)
I know, I know..It's been a while since I haven't post a recipe on here.
Today I must do an exception for this lovely soup I made yesterday.
It's pretty easy and quick to make (except for the cooking time, to be honest!) and also very very tasty!
Ingredients (6 servings)
250 grams of Split Black Urad
100 grams of Pearl Barley
1 medium Butternut Squash (cubed)
2 medium Potatoes (cubed)
1 big Red Onion (roughly chopped)
2-3 gloves of Garlic (cut in half)
1 branch of Rosemary
1 ts of Onion Powder
1/2 ts of Nutmeg Powder
3 tbs of Extra Virgin Olive Oil
1 tbs of Vegetable Bouillon Powder
2 tbs of Tomato Paste
1 tbs of Mixed Herbes
Hot Water
Salt & Pepper to taste
Simply combine all the ingredients in a pot and casserole it al low heat for around 1 hour (until both the split black urad, the barley and the butternut squash became tender), adding a cup of hot water every 5 or 10 mins.
Serve hot or at room temperature.
For an extra flavour add some smoked paprika to taste.
Enjoy :)
