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 | Fresh Fruit and Vegetable |
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Couscous with Pineapple and Tomato |
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| | INGREDIENTS: (serving size: 2) | • Couscous 3 tablespoons
• Unsalted butter 20g
• Japanese onion 1 ½ tablespoons, finely chopped
• Baby carrots 6 to 8
• New potato 1, diced
• Holland tomatoes 3, chopped
• Garlic 2 cloves, chopped
• Turmeric 1/2 tablespoon
• Garlic powder 1/2 tablespoon
• Cloves 3
• Cumin 1/2 tablespoon
• Mushroom sauce 2 tablespoons
• Water 330ml
• Fresh pineapple 1/4, sliced
• Sea salt and pepper to taste
• Extra virgin olive oil suitable amount | | | METHOD: | 1. Heat the cooking pot over high heat with 1 tablespoon of extra virgin olive oil and unsalted butter. Add onion, baby carrots, new potato, sea salt and pepper.
2. Stir-fry until the onion turns brown, add the tomatoes and garlic.
3. Lower the heat to medium, add turmeric, garlic powder, cloves, cumin and mushroom sauce. Stir well.
4. Add water and a dash of sea salt and pepper to taste.
5. Boil for 15 minutes. Add the pineapple.
6. In another bowl, pour in couscous. Add 1 cup of sauce into the bowl. Cover with cling film and let it sit for 10 minutes.
7. Finally, serve with the other cooked ingredients. | | | WINE Pairing Suggestion | Te Mata Estate Sauvignon Blanc 2012
New Zealand / Item no. 300347449
Lovely aromas of lemongrass and coriander
lend an exotic note to lime, passion fruit and
blackcurrant leaf characters.
The palate is crisp and mouth-filling, with
fresh acidity providing a fine structure to a
long, dry, mineral finish. |
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