Couscous-beetroot-ricotta dish

January 25, 2017

Let's be frank, being a good chef is not necessarily a talent that you're born with. If anything, its a skill that you perfect over time (through much trial and error). Finding your way around the kitchen is not as easy a feat as one may care to think, more so your  exposure to cooking happens to be later on in life and is brought on by more than just a grumbling tummy. Personally, I took to baking far easier than cooking a multiple course meal for family and friends. Eventually having experimented with cooking, I came to find that dishes such as curries and broths to be both challenging and time-consuming (even though the end product was always well-received).

If you're anything like me, you'll agree that a medium-rare steak is absolutely divine on its own. Although, with that being said, you'll also agree that no main is quite complete without a complimentary side dish. Bearing this in mind (and with a grumbling tummy in close pursuit), and over the forthcoming weeks, I've opted to share with you a variety of healthy and scrumptious side dishes to compliment almost any main dish (or to be enjoyed on it's own), kicking off with this gourmet couscous dish.

To begin, I infused the couscous with a mix of olive oil and balsamic vinegar. Once infused, I added a dash of thyme and a bit of basil to the couscous (for that extra hint of flavour). With the couscous base sorted, I chopped and added fresh beetroot, tomatoes and mint to the bowl. As a final touch, I sprinkled a tad of ricotta cheese over the couscous bowl... and voila!

Feel free to try your hand at a vinaigrette to pour over the couscous bowl. Alternatively, time and palette permitting, dice and sauté peppers to add to the couscous bowl (perhaps for a more warm and wholesome taste).

Save to say, I encourage you to let your creative genius and palette preferences combine on this one... In hope that you will enjoy it as much as I did.

Bon Apetit!












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