Marta Zdanovskaya recommends serving couscous with shrimps and pear sauce for any, but preferably still spring, weather.
Couscous especially good at being able to adapt to any weather and situation.
If a crowd of hungry guests unexpectedly appeared, and there is no power to mess around with dinner, pour couscous into a small bowl, pour boiling water on two fingers above the level of cereal, cover for 7 minutes with a lid — and the garnish is ready!
Or vice versa: for an important dinner you have prepared a delicate and delicious dish, to which only an outstanding partner in his modesty will match.
And this is couscous!
After all, he does not seek to stand out and never engaged in window dressing.
The only condition that puts couscous before the chef — the presence of sauce.
This dry granular cereal just needs to be accompanied by something juicy and liquid.
Especially for Lent, when cream, meat broths and wine are forbidden, I thought carefully and added a little imagination and foreign traditions, prepared a magical, fragrant and completely lean dish of couscous with shrimps and a delicate pear sauce.
What do you need:
- 200 g couscous
- 500g shrimp
- 200 ml of coconut milk
- 50 ml of soy sauce
- 3 cloves of garlic
- 1 onion
- 1 large pear Conference
- 1 tsp adzhiki
- salt, thyme, curry
- olive oil for frying
What to do:
Shrimp brush, put the skins aside and subsequently freeze — can be useful for bouillabaisse.
Pear, garlic, onion, peel and cut into small cubes.
Fry the garlic in a large heavy skillet in olive oil, adding ½ tsp. thyme
Add shrimp and onion, stir and fry for another 5 minutes, stirring occasionally.
Put in the pan pears, adjika, pour in soy sauce, pour 1/2 tbsp. curry, stir, simmer another 5 minutes.
Add coconut milk, add salt, if necessary, and leave the sauce on the fire for another 5 minutes, stirring occasionally.
Couscous pour boiling water 1.5 cm above the level of cereal.
Cover and leave for 5-6 minutes.
Put on a couscous dish and pour over the sauce.
“I love to eat since childhood. My mother never had any problems with my appetite: I didn’t have to beg for another spoonful of porridge for my dad, finish eating the remnants of soup or rattle, finally, a poor chicken. After me, the plates always remained sterile.
When I grew up a bit, I first learned how to cook, then I got my own family and started struggling to feed her.
Because eating alone is not at all mine, I like all this fame, thanks and cries of “God, how tasty!” And “How did you do it?” I cook it out of absolutely selfish considerations. And recently my husband started a blog for me “Culinary diary of Frau Marta” and now I’m talking about my experiments with nutrition to a wide audience.
I also work as an editor, I have a wonderful family, I love opera, snowboard, the sea and a strange movie. And of course, eat tasty food! ”
Recipes from Frau Martha:
Winter soup with meatballs
Only on weekends, most of us have the time to stand at the stove with pleasure in order to feed our family and friends in a hurry.
Pumpkin soup and vegetable casserole
Vegetables, many do not like and completely for nothing: they are a storehouse of all sorts of different things, support and support of the body, and they are also beautiful and help fight obesity.
I will cook a typical French version — rabbit legs stewed with mustard, thyme and olives. The rabbit does not have a delicate, not particularly bright and pronounced.
Roast with parsnips
Marta Zdanovskaya recalled a vegetable that was once very popular in Russia and Europe and decided to revive the culinary tradition as part of a weekend meal.
Bouillabaisse for men
In fact, the mysterious bouillabaisse is an ordinary fish soup, in which they also put mollusks and other reptiles that the sea has brought.