MICOHARPOCAB

23 Jul

Okay, this is the name of a dish from the  Hunza people who live deep in the  Himalayan mountains in northern India.

Most of these people live to be well over 100 years old.

This is one of their favorite life-sustaining meals…………

Okay,    ….. not really,  …..I just made it up…   Ha Ha……   but the rest about the Hunza people is true…. no really…look it up!

MInt COuscous HARissa POtatoes and CABbage……… yes I know …velly clever, massa chef.

You can make this for a side or it can be a whole meal

1 cup water

1 cup vegetable broth ( I have a jar  of veggie bouillon it looks like jelly – 1 tsp per cup,  pretty good )

2 cups couscous –  don’t get excited, they have  it at the grocery store , looks  like rice but it’s not,  it’s pasta.

1 tsp salt

6 small red potatoes or 3 med potatoes or 2 big potatoes or 1  really   huge ….you get the idea –  diced into 1/2 ” cubes

2 cloves garlic – smashed

2  Serrano peppers – seeded ( I get these long thin green peppers at the oriental store or the middle eastern store and they call them …..green peppers ,   no that isn’t a joke , it’s what they call them.       Anyway they are almost as hot as Serranos  and have a real nice taste that you have probly not had before. Try it ,you’ll like it!

1/2 cup extra virgin olive oil

2 tbsp lemon juice – fresh

1 1/2 tbsp orange zest

1/2 tsp salt

1 tsp caraway seeds

1/2 cup fresh mint leaves – that’s just about the amount you get when you buy it at the store  – use it all

3 green onions chopped

1/2 cabbage  – cut  about 1/4″ thick

2 cloves garlic  – smashed

Mix water with veggie broth and bring to a boil ( follow directions on box) add couscous , cover, lower heat and simmer for 3 min.        Do not lift cover.

Place potatoes in large sauce pan and cover with water .  Dash of salt .  Bring to a boil and simmer until almost soft.    Just barley fork tender.  Drain , put pan back on flame for 1 min to remove all water.

In a blender  or food processor put 2 cloves garlic peppers, olive oil , lemon juice, orange zest, salt , caraway seeds blend until smooth.

Put 2 smashed cloves garlic and 2 tbsp olive oil in frying pan and heat slowly on low flame.  When garlic is just golden remove cloves and add cabbage.

Toss cabbage to get covered with oil and until slightly wilted about 3 min.

Uncover couscous and fluff with a fork.   Add potatoes. cabbage , pour  Harissa Sauce  ( pepper mixture) over top and blend all together gently .

This has got a little kick to it,   you can add more peppers next time if you want.

EAT and ENJOY!!!!

P.S. Tell all your friends and have them sign up….they will like you even more.

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