You lack inspiration for the menu of this last weekend of containment? Do not panic. Confined like you, chef Yves Camdeborde continues to give you his good advice on video. Follow, step by step, his recipe for sour wheat couscous sour with apple juice, easy to make at home and that will appeal to the whole family.
>> Find La table des bons vivant in podcast and replay here
Whole wheat couscous tart with apple juice, seasonal vegetables and basil
Utensils:
1 knife
1 board
1 stainless steel long necklace
Ingredients for two people:
200 gr whole wheat semolina
20 gr of green zucchini
20 gr violin zucchini
20 gr of yellow zucchini
4 cherry tomatoes
20 gr of button mushrooms
20 gr of shelled peas
4 pink radishes
20 gr of green pepper
20 gr of red pepper
20 gr carrots
20 gr of red cabbage
1 handful of basil leaves
1 teaspoon coriander seeds
1 teaspoon pine nuts
25 cl apple juice (unsweetened)
Olive oil
Fine salt, freshly ground pepper
Advice :
You can make this recipe with other seasonal vegetables and add fewer varieties while keeping the same cooking technique.
Production :
Wash all the vegetables and cut them:
- Carrot, peeled and in sticks
- Zucchini slices
- Tomatoes in quarters
- Radishes in quarters
- Sliced mushrooms
- Red cabbage in julienne
- Peppers in sticks
Heat your sautoir with olive oil, place the coriander seeds in it, and roast them. Add vegetables except tomatoes, mushrooms and red cabbage, season with salt and pepper.
Cook covered for two minutes. Add the semolina and pour the apple juice and 20 cl of water over it. Cook covered for two minutes then add the other vegetables, the basil and a spoonful of olive oil. Sprinkle with pine nuts and serve.