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Category: Mains
Serving: 2-3
Preparation: 2 days for pickling, 20 minutes for assembling the dish

Tangy, salty, sweet pickled vegetables over a bed of warm cous cous, splash of truffle oil and loads of dill... Humble meal loaded with flavors.


Pickling Liquid

Water- 1 liter
salt- 50g
sugar- 50g
fennel seeds- 1 tbsp
black pepper corn- 1 tbsp
baby leaves- 2 each
java long pepper- 3-4 each
white vinegar- 150ml

Vegetables for pickling

carrot- 500g
beetroot- 500g
white onion- 1 each
baby corn- 100g

cous cous- 150g
water- 2 cups
olive oil- a generous drizzle
sea salt- to taste
black pepper- to taste
truffle oil- 1 tsp
dill- 3-4 sprigs


Pickling Liquid

1. In a pan place all the ingredients and bring to a slow simmer for 30-40 minutes.
2. Cut the vegetables in bite sized chunks and soak them in the liquid while warm. ( The hard vegetables will just need to cook, the cell walls will break and allow the liquid to penetrate. Result being juicy pickled vegetables)
3. Once the liquid is cool, place in a glass jar and store in room temperature up to two weeks.

Cous Cous

4. Place the cous cous in a tray, pour salted hot water and cover for 10 minutes, give a generous drizzle of olive oil on top and mix gently using a fork.
5. Spoon the warm cous cous on to a plate, place the pickled vegetables on top, season with sea salt and cracked pepper. Add chopped dill and truffle oil. Toss and serve.

Note: use your favorite vegetables, as long as it lends well to pickling. Cracked wheat (Bulghur) could be used as an option.

Serving Ideas

Hearty Glass of Bullmers will make the mark!!!

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