Ingredienser

Couscous med rostade grönsaker

• 1/2 kg blandade grönsaker t ex zucchini, paprika, lök ochv itlök
• 1/2 dl olivolja
• salt och svartpeppar
• 4 port pärlcouscous
• saft från 1 citron
• 1 dl plockad mynta
• 1 dl plockad bladpersilja
• Lime och chiliyoghurt
• 2 dl turkisk yoghurt
• 1/2 strimlad röd chili
• skal från 1 lime

Till servering

8 - 12 råkorvar (svartpeppar ochanchochili)

Gör så här

1. Sätt ugnen på 220°C.
2. Couscous: Skiva zucchinin, klyfta paprika och lök. Skala vitlöksklyftorna och lägg i en ugnsfast form.
3. Grilla grönsakerna med lite olivolja, salt och peppar i ugnen i ca 30 minuter eller tills de fått fin färg.
4. Tillaga couscousen enligt förpackningen. Blanda de grillade grönsakerna med couscousen.
5. Smaka av med olivolja, citronsaft, salt och peppar. Toppa med mynta och persilja. Låt dra i 30 minuter innan servering.
6. Yoghurt: Blanda samman alla ingredienser, smaka av med salt och peppar. Låt dra i 30 minuter innan servering.
7. Till servering: Grilla eller stek korvarna och servera direkt medc ouscous och lime-och-chili yoghurt.

Ingredients

Chicken skewers

• 650g chicken fillet
• 1tbsp Japanese soya
• 1tsp ground ginger
• 1 tbsp ketchup
• 1/2 tbsp Sambal Oelek
• 1 tbsp honey
• 1 clove garlic
• 2 tbsp olive oil
• 1 tsp salt
• 8 skewers

Couscous salad

• 250g couscous
• 1 red onion
• 1/2 cucumber
• 1 tomato
• 5 dl water
• 1 chicken stock cube
• 1 tbsp olive oil
• 1/2 tbsp white wine vinegar
• 1 pinch salt
• Black pepper

Cucumber yoghurt

• 1/2 cucumber
• 1.5 dl cooking yoghurt
• 1 clove garlic
• 1 pinch salt
• Black pepper

Recipe

1. If grilling, light the grill and soak the wooden skewers in water.
2. Marinade for chicken skewers: Mix ketchup and sambal oelek in a large bowl. Add Japanese soya, honey, crushed garlic, olive oil, ground ginger and salt. Slice the chicken into smaller pieces. Mix the chicken into the bowl with the marinade. Let it stand at least 15 minutes. 
3. Couscous: Place the couscous in a bowl. Boil the water and chicken stock cube. Pour the hot stock over the couscous, cover with clingfilm and leave to stand for ~15 minutes. Fluff the couscous with a fork. 
4. Cucumber yoghurt: Grate the cucumber, press out the fluids. Place in a bowl. Mix in the yoghurt, crushed garlic, salt and freshly ground black pepper. 
5. Finely chop the red onion. Cut the cucumber and tomato into smaller pieces. Put everything in a salad bowl.
6. Grilled chicken skewers: Skewer the marinated chicken. Grill (or use a frying pan with olive oil) ~4 minutes per side, until the chicken is cooked through (inner temperature 72C).
7. Couscous salad: Mix the cooked couscous into the salad bowl with the vegetables. Drizzle the olive oil and white wine vinegar over the mix. Season with a little salt and freshly ground black pepper. Mix well.
8. Serve the freshly grilled skewers with the couscous salad and cucumber youghurt.  

Ingredients

Potato crisps

• 400g potatoes
• Neutral oil
• Salt

Caramelised onion

• 2 onions
• Butter
• 2 tsp sugar
• 1 pinch salt

Roasted garlic sauce

• 1dl Matoghurt
• 2 cloves garlic
• 1 pinch salt
• Black peppar

Smashburger

• 500g beef mince
• Neutral oil
• 1 pinch salt
• Black peppar

Accompaniments

• 4 hamburger buns
• 30g mixed salad

Recipe

1. Warm oven to 225C (fan) / 250C (regular)
2. Potato crisps: Slice potatoes in thin slices with a sharp knife/mandolin. Spread across baking paper and mix with neutral oil & salt. Put 2 garlic cloves on one side of the baking platter (for point (4)). Place in upper part of oven for ~18 minutes, until the potato is crispy. Open the oven and mix occasionally during cooking.
3. Caramelised onion: Thinly slice onions. Place in a pan without oil/butter. Heat the pan to medium heat and let the onion sweat for ~5 minutes, so the fluid evaporates. Raise the heat a little and add a little butter, sugar and salt. Let them caramelise for ~3 minutes. Set aside.
4. Roasted garlic sauce: Peel the roasted garlic cloves. Press/mash the, and place in a small bowl. Mix with youghurtm saly and freshly ground black pepper.
5. Smashburger: Form the mince into 4 balls. Heat a little neutral oil in 2 frying pans, or fry the burgers in batches. Place the balls 2 at a time into the pan(s), fry for a few seconds, then press the balls with a large spatula. It is the pressure on the burgers that creates a nicely fried surface. Season with salt and freshly ground black peppar. Fry for ~2 minutes. Flip the burgers, season the other side and fry for ~2 more minutes. 
6. Warm the hamburger bread. Fill with roasted garlic sauce, mixed salad, smashbuger and caramelised onion. Serve with the potato crisps.