Healthy and Tasty Couscous with Roasted Broccoli and Peaches

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Couscous is coarsely ground pasta made from semolina, type of wheat. Originally, couscous comes from North Africa and you can find it in instant and non- instant varieties.  Unlike macaroni and spaghetti, couscous dough is not mixed with water and/or eggs. Couscous is made by rubbing semolina between moistened hands until the flour combines with just enough water to form hundreds of tiny grains. Traditional handling of couscous dough is a complicated process of drying and steaming of the grains. Therefore, today you can buy a couscous, that is already steamed and dried before it’s packaged. I used that one.

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There are so many good reasons, why the other very healthy and clean food bloggers would criticize me for using the instant couscous. In the contemporary health food movement couscous is made of raw cauliflower, quinoa, millet etc. Those are the ingredients with more proteins and vitamins than the wheat. Wheat is greatest no going outfit in the food scene today. Why? This grain, that has built our civilization has nothing more in common with the grain from many years ago.  The modern cultivation and genetic engineering left some serious marks on its changing process.The most critical point is evaluation of the gluten content in the wheat.

Because of the industrial adaptation to the baking processes using the cross- breedings of different types, wheat, the basic ingredient for bread and other pastry today, contents more that 50 % glutinous protein gluten. 50 years ago it was only 5 %.

Today, many people suffer under the gluten intolerance. And there are many people who suffer under the gluten intolerance and they don´t know it. The symptoms are different: infections, depressions, problems with the skin or digestion. The allergy against the gluten appears by the persons who  usually miss an important enzyme that encourages the gluten digestion. A undigested gluten in the colon can create many different diseases in a human body.

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In order to make a easy money, our society has a affinity to create a fashion trends again and again. In that way gluten became a most negative word in the food sector. No one tolerate glutens, but no one really knows what does that mean. We people act often very silly, and most often out of ignorance. Instead of hearing and researching our own body, we compare it with others. It is easier. Without to deepen a discussion on this subject, I’ll tell you one thing: if you are not sick- don’t act sick. Rather use this energy to prevent your body for eventual infections and allergies. A piece of homemade bread once in a while will not make you sick or fat.

If your everyday nutrition is not based on the wheat products you don’t have to worry about the gluten allergy. Tough, if you have some diseases you cannot locate, consider making an allergy test or visiting a nutritionist. A very good alternative for the wheat flour is spelt flour, but in the last time you can also find the spelt- wheat cross-breedings in the supermarkets. So, be careful and read what you buy. All those people who don’t have a gluten intolerance should also reduce the wheat products. Buckwheat, millet, corn, etc. are generally better option for your health.

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Couscous is easy to prepare. Either you soak it for few hours in a lemon juice (many people call this tabouleh), or you pour the couscous with double amount boiled water and wait until couscous absorbed it. Then you can be very creative: in winter you can serve it warm with pumpkin or beets, in summer cold with tomatoes and bell pepper, for example.  The main ingredients for this combination are roasted broccoli and beautiful, ripe peaches. Make sure you use very ripe, sweet peaches, in order to get a perceptible contrast to crunchy and spicy broccoli. Enjoy!

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Couscous with roasted broccoli and ripe peaches

Ingredients (serves 3):

250 g couscous (wheat or spelt. millet would also work)
1 medium sized broccoli
4 very ripe peaches, finely chopped
5 cherry tomatoes (or 2 medium sized round tomatoes), finely chopped
50 g sunflower seeds
20 g caper
2 spring onions, finely chopped
1 red chili pepper, finely chopped
2 gloves of garlic, finely minced
3 Tsp native olive oil
bunch of greens (I used parsley and dill, but you can take also mint, chives or cilantro)
salt and black pepper to taste
lemon juice

Directions:

1. Wash couscous, drain and put it in the medium sized pot or bowl. Bring a 0,5 l water to boil and cover couscous with the boiled water. I takes around 30 min. until the couscous absorbed the water. Make sure, there is no water left.
2. Preheat oven on 200 C. Wash broccoli and cut it roughly into a larger pieces. Place the broccoli into the baking form and cover it with chili, garlic, some salt and olive oil. Using your hands, massage the ingredients into the broccoli and roast everything for 15 min. Broccoli should stay crunchy and al dente, so don’t roast it too long.
3. While the broccoli is in the oven, prepare other vegetables and peaches and place them into the larger serving bowl. Add greens, seeds, caper and couscous into it.
4. When the broccoli is done, add it to other ingredients and stir everything, until very well combined. Salt and pepper to taste, add some more olive oil and drizzle the lemon juice over it. Carefully stir everything once again and serve!

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2 Responses to Healthy and Tasty Couscous with Roasted Broccoli and Peaches

  1. Gaga Tamara says:

    Evo ja da se prijavim da danas ovo spremam. Javicu kako smo prosli. Radujem se!

    • Nikolina says:

      Jao, ja tek sad vidim da si mi pisala ovdje. Valjda sam navikla da stalno dobijam spamove iz Juzne Koreje :) Kad ono pticica iz Praga! Drago mi je da je dobro proslo! Radujes se ti, a bo’me radujem se i ja (duplo, sjecas se?). Hvala na podrsci i povjerenju :*

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