Mediterranean cous-cous over a bed of gazpacho

Mediterranean cous cous:

  • 75g dry Cous Cous
  • 1 red Bell Pepper
  • ½ red Onion
  • 1 big Garlic clove
  • 1 Celery stick
  • 2 Chestnut Mushrooms
  • ¼ Bunch of fresh Parsley
  • ¼ Bunch of fresh Coriander
  • 1 fresh red Chilli
  • 50 ml of EVO Olive oil ( for cooking the vegetables )
  • 10 ml of EVO Olive oil ( for the cous cous )
  • 2 pinches of black Poppy Seeds
  • 2 pinch of crushed Black Pepper
  • 2 pinches of ground smoked paprika
  • 2 pinch of Salt
  • freshly squeezed Juice of 1 Lemon

Gazpacho:

  • 4 San Marzano Tomatoes
  • 2 Garlic cloves
  • ½ Cucumber
  • 100g soft white Bread Crumb ( inner soft part of the bread )
  • 1 Celery sticks
  • ¼ Bunch of fresh Parsley
  • 4 Ice cubes
  • freshly squeezed Juice of ½ Lemon

Tools:

medium sized Wok pan ( or sautese pan)

small size Boiling Pot ( or a kettle )

Juice Extractor

Blender

Chef Knife

Peeler

Chopping Board

big steel bowl

fork


Preparation:

for the cous cous:

Boil about 300 ml of water, put the cous cous grains in a bowl and pour the the Olive oil and the water and start ruffling the cous cous grains with a fork until the grains are soft and the water is absorbed completely.
Wash and rinse all the herbs and the vegetables, cut the onions in julienne, slice the mushrooms in medium slices(about 3mm thick),  cut the peppers in julienne shape being careful of removing the stem, the core, the seeds and the bottom tip, chop thinly the celery, the garlic clove, the chilli and the herbs.
Pre heat the pan to medium-high heat, toast lightly the poppy seeds for few seconds, add the oil and wait until hot, add onion, garlic, celery, chilly and half of the chopped parsley, fry until the onion and garlic are golden in colour, then add the mushrooms and cook for 3-4 minutes until they release the most of the water and only then add the peppers and sautè for a couple minutes adding all the spices, add the pre cooked cous cous and stir all toghether for 30 seconds to medium heat, turn off the heat and add the coriander and the rest of the parsley.

for the gazpacho:

Put all the ingredients and the ice cubes in a blender and blend for 1 minute.


Serving:

Pour 1 large ladle of the gazpacho sauce on the plate forming the bed for the cous cous and then add the cous cous on top (if you want you can put the cous cous in a shaped metal form, press it softly to keep the shape and slowly take out the form upwards to have a better presentation)

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