Squashy, Minty, Cyprioty Nommnoms
26 April 2011
I had a wine and cheese a while back, and looked for recipes that are
- appropriate for my veg friends;
- and, tea-inspired!
There were the classics, like bocconcini, brie, and herbed goat’s, and the more adventurous..
Like Halloumi. When you come across a cheese that the ladies at Spinelli’s (Italian Centre Shop) deli don’t know of, you’ve found a unique variety!!
Mint Tea Couscous with roast squash, halloumi, dates, and pistachios.
- 1 lb butternut squash, wedged
- 3 T EVOO
- 4 bay leaves
- 3 sprigs fresh thyme
- 4 unpeeled garlic cloves
- 2 large dried chiles
- 8 oz halloumi cheese
- 3 T pistachios, shelled and chopped
- 2 peppermint tea bags
- 1 1/4 C just-boiled water
- 1 1/4 C couscous
- 4 oz fresh Medjool dates, pitted and finely chopped
- 2 T EVOO (or argan oil)
- sea salt and freshly ground pepper
Preheat oven to 400*F.
Place squash in roasting pan, drizzle with 2 T olive oil, tuck in bay leaves, thyme, garlic cloves, and chiles. Roast for 25 min, or until squash is almost tender. Raise temp to 475*F. Add halloumi and pistachios, drizzle with remaining olive oil, and roast for a further 10 minutes.
Meanwhile, put peppermint tea in a heatproof pitcher or teapot and pour over the hot water. Allow to steep for 1 minute, then discard the tea bags. Put couscous and dates in a large bowl, season to taste, and pour over the hot tea. Cover with plastic wrap and leave for 5 minutes, or until grains have swollen and absorbed the tea.
Fluff up couscous with a fork, stirring in about half the ingredients from the roasting pan at the same time. Spoon into bowls and top with remaining ingredients. Drizzle with oil and serve.
^ this was one of the hits of the party! I didn’t serve over mint couscous as we had many other carbs going on (Black Russian, anyone?), but I can’t wait to make it again and try out the flavoured grain!
Any recommendations for other exotic cheeses? Tea recipes?! Please share