Every once in a while I decide to put my prejudices aside and try out a recipe from a magazine. Well, to some extent…
I know this may sound a little arrogant, but good recipe writing is a rarity these days. Even well-known food writers are increasingly publishing books (written by ghost writers, may I add) with recipes that simply do not work. As a recipe writer myself, I question whether or not the recipes are tested before publication. I know how disappointing it is when a poorly written recipe ends up in failure and a waste of ingredients, so my recipes are always tested before being submitted to an editor or published on this blog. I want people to gain confidence in the kitchen, not be turned off by disasters that are a result of crappy recipe writing.
Anyhow, to get back to my point…
This past weekend I picked up a copy of the newest Allerhande, a magazine published by Dutch supermarket Albert Heijn. While I prefer to shop at exclusively organic supermarkets and markets (geez that also sounds snobby!), I regularly visit the supermarket for their organic line. I usually leaf through their magazine quickly, but rarely make one of the recipes. This issue, however, featured a really tempting couscous dish I knew I would have to make. It was really my intention to follow the recipe, yet as I was cooking I decided to give it my own twist. The original version (found on page 64 of the April issue) also looks very appealing, though if you’re making it, use 480ml of water to cook the couscous and broccoli rice. The specified 350ml simply isn’t enough!
Here’s my variation, to what already looks like a great recipe:
Herbed Spelt Couscous with Grilled Asparagus & Halloumi
- 300g spelt couscous
- 400g broccoli rice
- 1 tbsp ras el hanout
- freshly cracked pepper
- 480ml boiling water
- juice of 1 lemon
- 4 tbsps olive oil
- 1 tsp honey
- 1 tsp Dijon mustard
- fleur de sel
- 15g mint, leaves chopped
- 15g chives, chopped
- 15g parsley, chopped
- 350g green asparagus, ends trimmed
- 400g halloumi, in 8 slices
- handful of almonds, chopped
In a large bowl mix the couscous, broccoli rice, ras el hanout and pepper. Pour in the boiling water and close with either a lid or plastic wrap. Allow this to ‘cook’ for 10 minutes. Make a dressing by whisking the lemon juice, olive oil, honey, Dijon mustard and salt and pepper. Pour this over the cooked couscous, add the chopped herbs and stir well. Divide the couscous over 4 plates. Grill the asparagus for approximately 4-6 minutes in a lightly oiled grilled pan. Season them with salt at the very end. Divide the asparagus over the couscous. Grill the halloumi for 1-2 minutes per side and divide the slices over each plate. Garnish each plate with chopped almonds and finish with a drizzle of olive oil.