Blueberries vegetables couscous in mushrooms miso broth

Blueberries vegetables couscous in mushrooms miso broth- helenscchin.com

There is something about dinner table where there is food and water. Food can connect us with family and friends. We come together at dinner table not only to discuss events that happened during the week.

But we are together to share, encourage and transform each other: different skills, qualification, shapes and sizes.

As we exchange our experiences on our life while eating. We can be transform: better ourselves for the world to be beautiful, colourful and fill with Peace.

Eating food doesn’t distinguish us nor make us; who we are. We can always have food abundantly if we live in Peace.

In term of food: it can be transformed /created to be a hearty comfort food as well as making it delicious to eat. No matter what types, shapes, sizes and colour. This mean food can be combined together on a plate and place it on the table.

Now we can see the dinner table is beautiful, colourful, delicious, impressive, peaceful and tempting to everyone who turn up for dinner.

However, today, I am combining fruit, vegetables and couscous. They are different types of food, shapes, and sizes. In addition to it I decided to make it unique, colourful, and delicious.

The texture has a bit of crunch, flavour of sweetness and slight bitter. I am please that everything comes together in my plate just like the dinner table I talk about: peaceful, colourful and great balance of harmony.

Who is coming to join me for dinner?

Ingredients
2 Tbs olive oil
5 stalks asparagus, cut into bite size
20 whole black olives, given by friend
55 g blueberries
200 g Israeli couscous
180 g sliced mushrooms
2 c mushrooms and miso stock, plus more
1 c water
1/2 red capsicum, cut into bite size
1/2 yellow capsicum, cut into bite size
2 garlic, minced
1/4 bunch coriander, chopped finely
1/4 bunch parsley, chopped finely
salt to taste
pepper to taste
dried fried shallots (opt)

Method

Heat oil in a wok on medium high heat and then add garlic for 2 minutes. Next add couscous toss around for 4 minutes. Season with salt and pepper.

Then add asparagus, toss around for about 4 minutes; add capsicums, mushrooms and mix around for 3 minutes.

Then add stock, water and bring to the boil. Reduce heat to medium low; cover and simmer 8 minutes until couscous is al dente and about 3/4 of stock and water has been absorbed. See Note.

Remove from heat, stir in olives. Mixed until combined well. Cover and allow to rest about 5 minutes.

Spoon it on to a deep plate. Scatter blueberries over the top. Sprinkle dried fried shallots and drizzle about 3 Tbs of stocks over it. Serve it white wine.



Note: If couscous is too dry add more stock using tablespoon until consistency of silky texture with a bit chewy to eat.

You can use all stock instead. Or use 1 cup of white wine. You might want it more absorb so time is about 10 minutes. You can omit blueberries and olives. You can add spices like nutmeg and paprika. You can add lemon zest and juice.

You can even add meat in as well as vegetables. Cook your meat and vegetables first. Then cook your couscous. If meat and vegetables cool down heat in microwave to warm heat then mix in your couscous.

#helenscchinrecipes
#mainmeals
#saladlovers
#foodiesplus

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