harissa cous cous + coriander hummus {VEGAN}

Ballymaloe Lit Dotty RapeseedWhew, what a weekend. I am just home after a glorious few days in the South of Ireland. A trip down to the annual Ballymaloe Literary Festival sparked a lot of thought provoking debates, nuggets of foodie wisdom and lots of brilliant people packed into the small towns of Shanagarry and Ballycotton for the weekend. I came away with a huge amount of food for thought. Pun completely intended. Inspired by talks from some of my absolutely favourite chefs from all over the world; Yotam Ottolenghi, Maggie Beer, Rory O’Connell, René Redzepi, Sami Tamimi, Ariana Bundy and Benedict Reade to name just a few.

They make me want to better my relationship with food, both for my local community and my belly!! ‘Food is Fundamental’ was primarily the undercurrent running deep throughout the festival and without a doubt it makes sense, a basic human right that no person should be without.

The education of food, especially with the younger generation was raised in so many talks. Dieticians, Home Ec teachers and students all spoke about how they are trying at a grass roots level to change the way our current government and organisations are running the system. Home Ec students are still being advised to use Margarine!!

From topics such as Good Fats vs Bad Fats, Foods of The Middle East, Forgotten Skills and Food Politics, they all raised some pretty important reminders for those attending. Some small ways of helping to change the way we look at food is to simply experience the joy of cooking and eating with family and friends, create a community around your kitchen table and buying from local farmers markets and independent food stores. I have been particularly lazy with this one when I am home in Ireland. Abroad, I found buying local produce so much easier.. I just need to look a little harder! This article from Catherine Cleary couldn’t have come at a better time:

Here’s a lovely recipe that I made to kick off the National Vegetarian Week here in Ireland. It brings together some beautiful flavours; warming spice, surprising sweetness and pleasant saltiness to tickle out some extra flavour. I’ve recently become obsessed with sun-dried tomatoes, hummus and now it seems, Cous Cous. It’s so filling and versatile, I just love it. I think they all work particularly well together here to create a delicious balance.

Harissa Cous CousHarissa Cous Cous

Serves 2

1 cup cous cous

1 teaspoon Harissa

Small handful of raisins and almonds

1/4 tspn chili (optional – if you like more heat)

Sea Salt and Pepper

6 sundried tomatoes

Mint

Coriander

Thyme

Rocket

Place cous cous, harissa, raisins, almonds, salt and pepper into a bowl and soak in one and a half cups of boiling water.

Cover with cling film and leave for 10 minutes until fluffy.

Toss through a handful of herbs, sun-dried tomatoes and the salad leaves.

Taste for seasoning.

Top with Coriander Hummus and a drizzle of some fruity olive oil.

 

Coriander Hummus

1 tin chickpeas

50g Tahini

Lemon juice

1 clove garlic

1/2 tspn sea salt

Small handful of coriander

Olive oil

Water

1/2 tspn Chili (optional)

Place all ingredients in to a blender and pulse until smooth.

Add olive oil or water to loosen the mixture if it is too thick or stiff.

Serve with salads, in sandwiches or as a dip.

Store in an airtight container in the fridge for up to three days.



One Response to “harissa cous cous + coriander hummus {VEGAN}”

  1. […] beans because they’re so creamy and filling. i was craving hummus since my last batch of coriander hummus was devoured pretty quickly and so the blender was pulled […]

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