| 12 | medium size prawns |
| 4 | table spoons pine nuts (snowbar, Ar.) |
| 1 | garlic clove |
| 1 | pinch of salt |
| stock | |
| 1 | spoon sherry vinegar |
| 2 | tablespoons of oil |
| 6 | medim sized mushrooms |
1. Peel the prawns
2a. Grind the pine nuts in mortar
with one garlic clove and a pinch of seasalt .
2b. Add stock
2c. Add one spoon of high quality
sherry vinegar
The resulting texture is like a light cream. If one wishes it to be
more liquid, add more stock or water.
3. Bake the prawns in one tablespoon
of olive oil
4. Bake 6 medium size sliced
mushrooms in one tablespoon of olive oil
This soup
is served served cold. Pour a small layer of soup (2) on dishes. Garnish
with the mushrooms and prawns. Put on top a small mixed green salade in
the middle.
1a. Fry in a little olive oil 1 spoon
allspice, idem cinamon, idem comin (ground) and coriander (ground). Add
stock, brown sugar, whole pinenuts, raisons, some salt and pepper, fresh
koriander and bring to boil few seconds.
2. In case of pre-cooked couscous:
Pour the couscous into the sauce (1). Cover, and let the couscous raise.
3. Grill vegetables (not too
long), courgette, red pepper, aubergine.
Put the couscous,
after having it made smooth with a spoon, on a large dish. Add the vegetables
on top.
| 4 | teaspoons olive oil, divided |
| 1 | pound medium shrimp, peeled and deveined |
| 4 | cloves garlic, thinly sliced |
| 1/3 | cup Sauvignon Blanc |
| 1 | 5/8 oz. package Couscous |
| 1 | cop thawed frozen green peas |
| 3 | tablespoons sundried tomato bits |
| 1/2 | cup crumbled feta cheese |
| 1/4 | cup minced Italian flat leaf parsley |
| 1/2 | teaspoon freshly ground pepper |
1. Heat 2 teaspoons olive oil in
a large heavy nonstick skillet over medium-high heat. Add shrimp; saute
4 to 5 minutes or until shrimp are opaque. remove from skillet. Reduce
heat to low.
2. Heat reamaining 2 teaspoons
oil in skillet. Add garlic; saute 1 to 2 minutes or until tender and beginning
to brown. Stir in 1 1/4 cups water, wine, contest of Spice Sack, peace,
and tomato bits; Bring to simmer. Cover and simmer 2 minutes.
.
3. Stir in couscous; cover and remove
from heat. let stand 5 minutes. Stir in shrimp, cheese, parsley, and pepper.
Cover and let stand 5 additional minutes .
This dish
can be served with couscous and sauce seperate, or as one dish as descibed
above.
Samira
El Filali and Ad Beljaars.
