Welcome to guest blogger from Bayri & Kiki!
Take a moment to get to know a little about her and enjoy the delicious recipe she has to share.
My name is Rebecca Wall, I am an Australian mum of 3 with a passion for upcycling old furniture and giving it a new lease of life. My blog Bayri&Kiki, shares my love for upcycling, along with home décor, and lifestyle inspiration. Email email@example.com
BLOG - bayriandkiki.wordpress.com
FACEBOOK – www.facebook.com/bayriandkiki / INSTAGRAM REBECCABAYRI&KIKI
Hi My name is Bec, I have been asked to do a guest post for this wonderful blog Skinny latte Mommy, I am honoured to have been asked, as Skinny latte mommy is a blog I have followed for quite sometime.
Located in Australia, it is currently our school holidays here. I have 3 children 12, 9 & almost 3, the weather has been terrible, raining and windy everyday, which doesn’t leave much to do in the great outdoors with the kiddies. Due to the miserable weather we have all had colds and flu, so have basically spent most of our holidays at home.
The house is a mess, there are toys from one end to the other, but we have been able to spend loads of quality family time together none the less, which has been beneficial to all of us (except for all the sneezing, coughing and spluttering).
Since it is cold and miserable I have been dreaming up yummy vegetarian recipes to feed my family. I came across this amazing recipe of Chargrilled Vegetable Cous Cous with hummus. A light dish, Perfect for the winter months and full of good stuff. You can use as a side to a meat dish or own its own as a full meal. So here it is, I hope you all give it a try and let me know what you and your family think. An absolutely beautiful dish, that is just a little bit different.
Thanks for having me.
CHARGRILLED VEGETABLE COUS COUS WITH HUMMUS
INGREDIENTS1 1/4 cups (250g) couscous
1 zucchini, thinly sliced into ribbons
1 eggplant, thinly sliced lengthways
2 red capsicums, thinly sliced
2 teaspoons cumin seeds
2 teaspoons fennel seeds
2 1/2 tablespoons olive oil
Juice of 1 large lemon
1 long red chilli, finely chopped
1/3 cup (50g) pine nuts, toasted
50g dried sour cherries (see notes) or currants
150g feta, crumbled
1/2 cup coriander leaves, chopped
Hummus, to serve
Place couscous in a large bowl and pour over 1 cup (250ml) boiling water (or enough to just cover). Cover with a clean tea towel and stand for 5 minutes or until couscous has absorbed the water. Fluff up grains with a fork.
Heat a chargrill pan or barbecue on medium-high heat. Place vegetables in a large bowl and toss with the cumin and fennel seeds and 2 tablespoons olive oil until the vegetables are coated. Working in batches, cook vegetables for 2 minutes each side, until lightly charred and tender.
Stir vegetables into couscous along with lemon juice, chilli, pine nuts, cherries or currants and remaining 2 teaspoons oil.
Stir in feta and coriander, then season well with sea salt and freshly ground black pepper. Serve with hummus.
Dried sour cherries are from delis, health food shops and selected supermarkets.