Up and running
cooking and baking with
longest time since I last made a bento!
yellow cherry tomatoes instead of red
arugula instead of cilantro (just becos I like the bite)
sesame oil instead of garlic infused oil
fine couscous instead of coarse
left out the paprika (cos I served it with mixed beans, minced beef and sausage stew)
Above: an extra bento in case anyone asked!
and I served it along side
sausage in a base of this Kacang Pool!
which I had made a big batch and freezed some.
below: the couscous I bought from the arabian grocer in Ampang near Tesco
Cherry Tomato Couscous:
1 Heaping cup couscous3 teaspoons kosher salt or 1 1/2 teaspoons table salt
1/2 teaspoon paprika
1 tablespoon grated fresh gingerroot
1 cup freshly boiled water
1/2 small red onion, finely chopped (about 1/4 cup)
1 lemon, halved
1 tablespoon garlic flavored oil, plus 1 teaspoon
1 pint cherry or grape tomatoes
1 cup chopped fresh cilantro leaves
Put the couscous into a heatproof bowl, with 2 teaspoons kosher salt (or 1 teaspoon table salt), 1/4 teaspoon of the paprika, and all the grated ginger. Give everything a bit of a mix before adding the hot boiled water. Cover the bowl, either with plastic wrap or a plate, and set aside.
Written recipe copied from: