Pumpkin cous cous twice

Hi everyone!

Today a very very quick lunch or dinner dish idea …

Pumpkin cous cous. I already did a pumkin cous cous dish here in my blog but … in latin they say “repetita adiuvant”, which means to repeat helps. So …

Let’s start cutting the pumpkin in small cubes (the size up to you).

In a sauce pan heat some extra virgin olive oil with a couple of pieces of garlic.

If you wish you could add a blond onion or shallot, also cut in small pieces.


Add the pumkin.

Stirr and let it cook.

Pumpkins are softer than carrots, but they need a bit of time to cook. So be patient and just check from time to time the consistence of the cubes. They don’t have to become too soft, but just softer than raw. But we are speaking about minutes (not hours!).

Pumpkin are quite rich in water so you will see stirring that it won’t burn, just lower the flame if you are afraid of burning, but don’t worry, and it is nicer a bit crispy more than watery.

Once the pumpkin is cooked just add some cous cous. And go on stirring. Add some water too, but not too much.


The cous cous will incorporate the water, and grow in size.

Stirr a few minutes. And that’s it!

Decorate the plate with a leaf of persil and some ginger powder.

Add extra virgin olive oil. No other spices if you want to keep the dish quite delicate. Ginger already adds a touch of zest.


And enjoy then!


Thanks for reading me … and see you next!

Take care


Pumpkin cous cous

Another very simple and quick recipe: cous cous with pumpkin!

Let’s start cooking the pumpkin in a sauce pan.

Stirr one yellow onion with garlic in a sauce pan with extra virgin olive oil.

Add the pumpkin washed and cut in small rectangula pieces.


Let the pumkin cook till it gets softer.

Once cooked, add some cous cous and water.


Stirr a lot not to stick it.

Wait till the cous cous is cooked (you will see it from the dimensions: bigger and also if you taste it, it won’t be harde anymore).

Let all the water evaporate while the cous cous’s cooking, stirring also.


Leave the cous cous another few minutes in the sauce pan to settle.


Serve it hot and garnish with extra virgin olive oil and pepper if you wish.


You could also add some ginger, even before in the sauce pan while cooking. And chili if you wish, for a spicy touch.

Enjoy! And thanks for reading …

See you soon!

Califlower cous cous with anchovies

Dear readers …

today an easy dish.

Cous cous with califlower and anchovies.

Let’s start cooking the califlower:

Remove the big leaves and the hardest trunk. Cut the califlower in big pieces and cook it in boiling water (put it in the water only once it is boiling).


In a sauce pan stirr one golden onion, cut in small pieces, with some garlic and extra virgin olive oil.


The califlower is done when it will be softer if we plunge a fork in it. So that it will be easier as well to mince it in smaller pieces.

Once the onions start to shrink, add the califlower in the sauce pan.


Stirr well because it doesn’t have to burn!

Once it is more melted add some cous cous, goig on stirring and adding also some water not to let it burn, but letting it cook.


Add also some anchovies cut in small pieces.


Let the cous cous cook properly (the tiny “balls” have to grow in volume and get soft!). Even the califlower will become more melted. It is very important in this sense the texture of the califlower: when you boil it, it doesn’t have to be over cooked. It has to remain a bit firm, even if softer than raw of course, so that later in the sauce pan it becomes just perfect! To be sure just taste it from time to time if you wish, even while it is boiling if for you the fork test is not convincing!


Go on stirring till it everything will be well mixed and cooked. And that’s it!

For the decoration, and not only for that, you could add some ginger powder. And of course extra virgin olive oil.


What is left, juststore it in a small glass container in the fridge.

The day after remove the cous cous from the fridge: it will have taken the shape of the container!

You could serve it as it is, even cold. Delicious!

I have just added two leaves of sage, and some pepper!


And thanks again for reading me …

See you next!

Take care …

Pumpkin spicy cous cous

Another easy and quick dish to prepare …


the longest thing is to cut the pumpkin.

Let’s start from a sauce pan, garlic, a couple of small shallots or white onions. Stirr fry them (cut) a couple of minutes with some extra virgin olive oil.


Cut the pumpkin and add it.


Let it cook.

Add some water and the cous cous (not too much, a third in volume if compared with the pumpkin).


Stirr (not to stick it). Let the cous cous cook, and if necessary add more water.


Let the water evaporate.

Garnish with some ginger powder, white pepper …

and in the plate oreganon, chili, salt if you wish …


And enjoy it with some extra virgin olive oil too.



See you next …

Peppers cous cous

Peppers … healthy, light … vitamins A …

So I’ve decided today to prepare an easy and quick dinner: peppers cous cous.

I’ve started with the usual sauce pan and extra virgin olive oil, garlic, one onion.


When the onion starts to be a bit cooked, I’ve added the peppers (one yellow, one red and one green).



Some anchovies paste.



Cous cous and some water.


And job’s done in a few more minutes!



Thanks for reading me …

And see you next post …


Broccoli spiced cous cous and boiled potatoes! A diet evening with taste!

Broccoli are an amazing vegetable … light, healthy and delicate but tasty a bit green a bit sweet, very versatile …


Ok, so not a broccoli pasta, but just some cous cous …

Let’s start from the broccoli.

Cut them, cleaning the leaves and the hardest parts. Put them in boiling water to cook.


Then, you could use again the same sauce pan. In some extra virgin olive oil and a blond onion, just stirr them. Make the onion shrink a bit first but not too much (not burned). Add the broccoli.

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Stirr, and you will see broccoli melting a little bit. Add some water and then the cous cous.

Pay attention not to burn it! It doesn’t have to stick! So stirr and stirr and stirr.

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And then just switch the fire off and wait for the mixture to settle.

You could add some smashed garlic, a little bit of ginger powder ….

And as last touch some chili and extra virgin olive oil of course!

As side dish, boiled potatoes are just perfect.


And if you wish to match the dish I am enjoying it with a Tennent’s beer: 9% of alcool, strong enough to stand the spiceness of the chili, but maybe a little bit too bitter. It’s a not so bad as a balance. For the wine well, it’s a big chapter … I would say rich round tasty, even a bit woody white, but even something from Alsace like i.e. a Riesling … but something not too crisp nor fresh.

Anyway enjoy!!!!

Thanks again

Take care