Monday Lunch: Couscous

Recipe at the end of the article.

Our meals in France seems to be much simpler than what we used to make in Spain. I do think it must be because of the incredible quality of the produce you get at some of the local shops. Everything just tastes better. There is no reason to use lots of spices or add ingredients.

Our local shop for fruits and vegetables.

Our local shop for fruits and vegetables.

We buy most of our vegetables from the local fruit shop. They guys working there knows us by now and they will always find the best products in the backroom if we are not happy with what they have in the shelves. Nathan loves the place as he always gets to sample a fruit or a berry.

Our three favorite vegetables.

Our three favorite vegetables.

Today we made what is both Nathans and mine favorite lunch: Couscous with vegetables and feta. I do not really know if it can be called a recipe, but here’s how me make it. It serves me and Nathan.

For Couscous: 

1/2 cup cous cous

1/2 cup boiling water

1 tbs olive oil

A few pinches of salt

Just pour the boiling water over the couscous and let stand for 5-10 minutes. When ready pinch the cous cous with a fork so the grains of the couscous seperates.

For vegetables:

1 clove garlic (the purple garlic is my preferred one)

1/4 red bell pepper (or paprika as we say)

1 large charlotte

1 teaspoon of dried parika

Black Pepper

1-2 tbs Extra Virgin Olive Oil

Fry the vegetables lightly in a pan with olive oil. Make sure the garlic do not burn. Add some pepper and about a teaspoon of dried paprika. When nicely combined add some Extra Virgin Olive Oil and take the pan off the heat. Add the couscous to the pan and mix well together: this will give a nice moisture to the couscous.

We always have some feta cheese in our fridge so we add some in the bowl which makes the couscous fresher.

Voila, that’s it. Bon apetit!

Couscous with vegetables.

Couscous with vegetables and feta cheese.