Simple Couscous

There is something amazing about couscous. I think it might be that it takes minutes to prepare, and that you can have it as a main, side or dessert.  Quite versatile, don't you think?
Basicly you do what they tell you to do on the packaging ad you go from there however you want to. Sweet, savory, a combination of both, who knows?
I like doing a salad-esque kind of couscous, savory, but with sligt touches of sweetness, that bring out the rest of the flavours. And you can make this garlic free:) But please use at least a tiny amount of sweet onions:)

Check your chopping skills as there will be some involved. And look after your nails, please. I've lost too many over the years, especially after weeks of growing them, you paint them, feel awfully proud of them, then you start chopping and BAM! Half a nail gone. S#(*)T!


Go on, get prepared:

Type of dish: main, side, salad
Cost: cheap
Difficulty: easy
Serves: 2 or more
Time: 20 min
Preparation time: 20min
Cooking time : 3-5 min

You'll need:
Cutting board ( no, really?), sharp knife, tablespoon, fork, large bowl ( easier for mixing), something to cover the bowl with.

Ingredients: ( for 2 servings)

• half a small red onion, finely chopped
• 100 gr couscous
• olive oil
• salt & pepper
• curry powder
• half an apple, finely diced 
• half a yellow ball pepper, finely diced
• a small hand of dried apricots, diced
• half a cucumber, peeled, cored and diced
• 1 tomato, diced
• 1 small hand of any kind of nuts, chopped roughly
• fresh or dried herbs: parsley, basil, corriander, dill, chopped well
• lemon juice ( a few good squeezes)

So, the how to:
Set up your chopping station. Fill the bowl with the amount of couscous you need, pour hot water over it according to instructions ( tractor instructor- where did that come from?), drizzle in some olive oil, a pinch of salt, cover it up and chop away. When you chop, put it aside on the board so you seehow much of everything you have. Should be around a handfull of everything. So, now that you're all chopped up, the couscous is done, fluff it up with a fork, add everything you have to it, mix well, taste for seasoning ( S&P), add the lemon juice, mix up again and set in fridge to let the flavours work through and do their thang. This is great for a party, or picnic, or a fast lunch at the office ( just chop the stuff at home and add it to couscous cooed at work.)
There. Done!

Oh, you can add dates, pistacios, walnuts, almonds, figs, olives and other stuff too.  Or spice it up with some chilli powder or fresh stuff chopped, of course.

Crunchy Caramelized Nuts

While I was writing in agony my thesis, I remembered hearing nuts are great for concentration and the brain in general. I was in desperate need for anything for my brain, and I was also craving sugar. (I sometimes have that). Then I remembered that I want something not only crunchy and sweet but also spicy, to get a kick out of it. So here’s how you make the yummy stuff.

Type of dish: dessert, snack

Cost: cheap

Difficulty:  easy

Time: 10min

Serves: 4

Preparation time: 0min

Cooking Time:5 min

Cooling time: 5 min

What you need to make this dish:

A small saucepan with a thick bottom, a wooden spoon, aluminum foil (or parchment paper)

Ingredients:

•          ¼ tsp. cayenne powder

•          Small grained salt

•          1 cup of any nuts

•        1 cup of brown sugar

How to prepare:

Turn the heat on the stove to high, place the saucepan on it , pour in the salt, sugar and cayenne powder, and the nuts. Aside the stove, put down the aluminum foil- this will be for cooling the nuts. And stir. Wait until the sugar starts melting, and when it does, act fast. Mix everything so the sugar syrup coats the nuts, then  pour out the nuts on the foil, trying to get them out in clumps, so they cool faster. You can additionally sprinkle some more salt on them now, while they’re still hot. Once they’ve cooled down, put in a bowl and let you taste buds and brain enjoy!

Additional information:

You can store these nuts in an air tight container up to 3 weeks, but remember to keep in a cool place. Also, if you're not a fan of chilli, you can leave it out like we did today and it was still great! Try it!