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Plascencia: 'My cuisine in love with Baja'
The Mexican chef based in Tijuana explains his cuisine at the border
Recipe
Side
Couscous and Vegetable Salad
By FDL
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Vegan salad recipe with couscous and vegetables, cumin, eggplant and tomatoes among the ingredients.
Ingredients
Ingredients
Info box
- Preparation time
- Cooking time
- Recipe category Side
- Recipe yield 4
Preparation
Place the couscous in a bowl, cover with 400 ml boiling water and steep for around 10 min.
Heat the oil in a pan and fry the aubergine and the courgette, stirring occasionally. Stir in the tomatoes and the coriander and season with salt and ground black pepper.
Fluff up the couscous with a fork, fold in the fried vegetables and season with lime juice, a pinch of cardamom, curry, a pinch of cumin, salt and ground black pepper.
Arrange the salad in bowl and serve garnished with coriander.
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