Factory farming conditions and antibiotic-resistant pathogens emerging as a result of them pose an existential threat to humans in the form of zoonotic diseases. Why it’s time to produce and consume food more thoughtfully.
Couscous and herbs salad
A fresh and tasty recipe all the way from the Maghreb tradition.
Ingredients for 2 people
200 g of couscous
1/2 red pepper
1 tablespoon of celery’s leaves, chopped
1 tablespoon of coriander, chopped
1 sprig of rosemary
3 tablespoons of fresh parsley, chopped
3 tablespoons of fresh mint, chopped
1 teaspoonful of ginger, chopped
1/2 teaspoonful of grated lemon peel
juice of 1/2 lemon
1 red onion
extra virgin olive oil
salt
pepper
Preparation
Add the couscous to 300 ml of boiling salty water. Add a tablespoon of oil and blend. Keep it aside to cool down for about 10 minutes, and then stir it with a fork. Prepare a sauce with the lemon juice, the grated peel, the ginger, the oil, the salt and the pepper. Pour it on the couscous. Now add the chopped herbs and the sliced pepper. Blend and serve after 1 hour.
Info and tips
The couscous, in the Maghreb tradition, is served on a round plate. After the ritual of “Bismallah”, diners eat from the plate with a tablespoon or with hands. The gestures of eating with hands and the presence of ginger and celery make this recipe a delicacy of the aphrodisiac cooking.
Quest'opera è distribuita con Licenza Creative Commons Attribuzione - Non commerciale - Non opere derivate 4.0 Internazionale.
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