Nothing can cool you off as quickly as a plunge into the refreshing pool this summer. But if you are a foodie, then there are very many ways of beating the heat. And the best way is to gorge on some healthy, delicious, juicy salads along with a thirst quencher. And better still, if you make this all at home. Ah! worry not, Chef in a box shares some secret recipes just for you. Try and let us know
INGREDIENTS
1 Cup Cous Cous
1 Cup water
7-8 Seedless Dates
2 Tbsp Tamarind
2 Tbsp Jaggery
1/2 Tsp black pepper
1 Chopped Tomatoes
1 Chopped Cucumber
7-8 Green Olives (deseeded and sliced)
1 Tbsp Balsamic Vinegar
1 Tbsp Olive Oil
1/2 tsp Brown Sugar
8-10 Parsley Leaves
Pomegranate for garnishing
Pumpkin seeds for Garnishing
Flax seeds for Garnishing
Pine Nuts for Garnishing
Salt to taste
PROCEDURE
Boil the water in a pan and pour it on the cous cous and let it stand for 5 mins until it softens. Add the salt and pepper to season. For the dressing: Add the dates and tamarind in a pot of 1 cup water and let it cook for a few minutes. Then sieve the pulp and keep it aside. Add the jaggery to the tamarind-date pulp and cook it until it reaches a molasses thick type of texture. Now add this mixture to the cous cous and place it in the refrigerator for half hour to chill. Now to prepare the dressing: Add the balsamic vinegar, olive oil, salt to taste, pepper, brown sugar and parsley leaves. Now in a bowl add the chopped tomatoes, cucumber and add the dressing made above. Keep this in the refrigerator to chill for half hour. Take the cous cous on a plate and add the vegetable dressing over the cous cous. Add the other garnishing items like pine nuts, olives, flax seeds, pumpkin seeds, pomegranate. Serve it chilled.
