Awesome for hot summer day .. refreshing minty taste plus crunchy chip 🍨🍨🍨🍨🍨
Read more 👇🏻
Awesome for hot summer day .. refreshing minty taste plus crunchy chip 🍨🍨🍨🍨🍨
Read more 👇🏻
I don’t post a lot of drink recipes but this summer I have been enjoying a lot of different drinks using plenty of fresh produce like this cucumber, mint and lime refresher! I almost always have a glass of water with my meal or while I am relaxing or sitting at my work desk and…
by Martha Rose Shulman
Time: 25 minutes, 2 hours’ simmer
Yield: 6 to 8 servings
Get full recipe 👇🏻
http://cooking.nytimes.com/recipes/12755-couscous-with-chickpeas-spinach-and-mint
INGREDIENTS:
2 tablespoons extra virgin olive oil
1 large onion, chopped
Salt, preferably kosher, to taste
2 to 4 large garlic cloves (to taste), minced
2 teaspoons coriander seeds, lightly toasted and ground
¾ teaspoon caraway seeds, lightly toasted and ground
1 ½ teaspoons paprika
½ teaspoon cayenne (more to taste)
2 cups chickpeas, soaked in 2 quarts water for 6 hours or overnight and drained
A bouquet garni consisting of 8 sprigs each parsley and cilantro
2 tablespoons tomato paste
1 tablespoon harissa (more to taste), plus additional for serving
1 ½ pounds spinach, stemmed and washed thoroughly, or 2 6-ounce bags baby spinach
2 to 4 tablespoons chopped fresh mint (to taste)
2 to 2 ⅔ cups couscous (1/3 cup per serving)
By Nourished Kitchen
Get full recipe 👇🏻
Ingredients:
Blackberry Puree
3 cups fresh or frozen blackberries
6 tablespoons maple syrup
Fresh Mint Whipped Cream
2 tablespoons filtered water
3 tablespoons maple syrup
½ cup fresh mint, roughly chopped if leaves are large
1 cup cream, preferably raw
by Martha Rose Shulman
Time: 25 minutes, 2 hours’ simmer
Yield: 6 to 8 servings
Get full recipe @ http://cooking.nytimes.com/recipes/12755-couscous-with-chickpeas-spinach-and-mint
INGREDIENTS
2 tablespoons extra virgin olive oil
1 large onion, chopped
Salt, preferably kosher, to taste
2 to 4 large garlic cloves (to taste), minced
2 teaspoons coriander seeds, lightly toasted and ground
¾ teaspoon caraway seeds, lightly toasted and ground
1 ½ teaspoons paprika
½ teaspoon cayenne (more to taste)
2 cups chickpeas, soaked in 2 quarts water for 6 hours or overnight and drained
A bouquet garni consisting of 8 sprigs each parsley and cilantro
2 tablespoons tomato paste
1 tablespoon harissa (more to taste), plus additional for serving
1 ½ pounds spinach, stemmed and washed thoroughly, or 2 6-ounce bags baby spinach
2 to 4 tablespoons chopped fresh mint (to taste)
2 to 2 ⅔ cups couscous (1/3 cup per serving)