Sometimes you can make something SO delicious and SO simple that it doesn't even need a recipe. I was hit by some awesome flash of inspiration yesterday when contemplating our evening meal - and how to use up some of the older food items in the fridge. Mainly we went a little overboard in the Syrian supermarket in Shepherd's Bush and had a lot of their falafel drying out in the fridge.
With a little help from some veg-ta-pals from this week's Oddbox and some wholewheat couscous representing the far recesses of my corner cupboard, I dreamed up a Middle Eastern inspired burrito bowl. Think - the lovechild of a burrito bowl and a meze platter. Sounds good, right? Tastes even better!
This meal consisted of only a few items, very simply prepared - it was just a really perfect combination. Assemble your motley crew of components, pile them in a bowl and enjoy a healthy evening meal in a few minutes!
1. The couscous - pre cook wholemeal couscous and green lentils. Char a pepper over an open flame and wrap in foil for a few minutes. Peel the skin, remove the seeds and chop roughly. In a wok, fry a diced red onion until starting to brown - add a clove of crushed garlic, half a finely chopped red chilli, a handful of halved cherry tomatoes and a teaspoon of harissa paste (homemade best, I won't tell if you buy it!). Season with salt, pepper and lemon juice.
2. The onions - slice a small, sweet pink onion very finely. Mix with some sumac, a squeeze of lemon juice and a pinch of salt. Add some coriander and parsley leaves and mix.
3. The courgettes - slice on the diagonal 1cm thick. Toss in a bowl with some cold-pressed rapseed oil, salt and pepper. Cook in a ridiculously hot griddle pan for a couple of minutes each side until nicely charred but still retaining some bite. Whilst they're cooking, toss some more oil a pinch of crushed garlic and lemon zest in a bowl. Add the cooked, hot courgettes and toss in the dressing. Add more seasoning if needed. These courgettes were seriously BANGING.
4. The sauce - put a pinch of crushed garlic, the juice of a lemon and 2 tablespoons of tahini in a bowl. Mix well and slowly add water to get a nice thick creamy consistency. Make sure you keep mixing or it may go grainy / split. Season to taste with salt and pepper.
5. The build - pile some couscous into a third of the bowl. Fill the remaining space with piles of courgette, falafel (next time I'll make them myself, I promise!) and a little pile of onions. Drizzle generously with the sauce. Grab a fork.