2012-s ...

Sometime during the summer was very interested in couscous, rice, quinoa salads and the like. I am glad that nepatingėjau capture this version, just as today prisivirėme chickpeas and they need to eat. If you already cook chickpeas, eat them for a few days. Let's start with pasta e ceci, continue with hummus, a man produces chickpeas with chorizo, and we like spicy salad with feta and tomatoes, and this, with couscous and vegetables. the keg
Baked / cooked / smoked chicken teaspoon ground cumin cans chickpeas a handful of pumpkin seeds handful of nuts handful of almonds PINIJA two zucchini, thinly sliced mandolin with some cherry tomatoes a couple of onions and a handful of chopped parsley, mint, salt and pepper couscous cup of natural yogurt lemon extra virgin olive oil in a pan to heat a couple of tablespoons of olive oil, add the ground cumin. Pour the chickpeas, heated for two minutes while stirring to coat with oil and you have offered. Pour pumpkin the keg seeds, nuts PINIJA, to taste salt and pepper. Cool. Pour boiling water over couscous, the keg cover with a bowl of food film, leave for 10 minutes. Pour a tablespoon of olive oil and stir with a fork. In a bowl add the olive oil, mix with salt and pepper. Put zucchini, fully erase the marinade. Preheat grill pan and fry the courgette. If you remove the drain, cut into small cubes. In the same pan heat up the strips of sliced chicken. Sprinkle with lemon juice. Put together chickpeas, zucchini, finely chopped green onions, sliced tomatoes quarters, chopped herbs, couscous. Sprinkle the keg half the lemon juice and olive oil. Mts plates, put the chicken on top. Yogurt mixed with a splash of olive oil, emboss a couple tablespoons lemon juice, serve it with couscous.
Here is an older recipe, today a similar option gaminom with eggplant, chickpeas, zucchini, almonds and rose water. the keg Another the keg variation of the theme 'is produced from what is in the refrigerator' Reply Annulment
Egle, wrote that verdi chickpeas, not from a can; as they need to be cooked? or chunk originally dip, or simply boiled in salted water until tender? as chickpeas never does not boil (and cook them very rarely), but perhaps would be quite interesting got something made; for example. hummus; Set aside Reply
Thanks, dude :) we seldom with couscous produced, but since the last meal eaters surprise, asked for the more couscous on the table to be. True, the mother-in-no surprise. Ate and ate ... I ask - how? Numykė that tasty, but 'couscous all italiana' fake. And on the same occasion remembered Vilniuj may eat tortellini (dumplings), as was awful, with sour cream (7 years ago was still not forgotten!) Cancelled
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