Chicory Boats with CousCous and Honey/Agave Syrup- Balsamic sauteed Pomegranate, Cucumber, Rhubarb, Cilantro and Lime

Written by nadjaelli

Hey everyone,

I wanted to share the recipe for the chicory boats, which were posted on the Insta feed of the Foodstand today. They are super easy and fast to make and a good #nofoodwaste meal, since you can fill them with practically anything. Check out a picture of them below:

Post 3 Chicory Boats

For a portion for 2 persons you need:

  • 1 chicory
  • 1 cup of couscous
  • 2 cups of water
  • ½ cucumber
  • ½ cup of pomegranate
  • 1 rhubarb stick
  • 1 hand full of cilantro
  • 2 tablespoons of olive oil
  • 1 tablespoon of balsamic
  • ½ lime
  • 1 garlic clove
  • 1 teaspoon of honey //VEGANS can use Agave Syrup here instead for the Vegan version.
  • 1 table spoon of vegetable spice
  • Salad spices
  • A bit of sweet pepper spice, salt and pepper

Cut the garlic clove and start frying it in a pot with some olive oil. Once the garlic is fully fried, turn the fire down and add the cous cous together with the vegetable spice. Stir fry it a little bit with the garlic and then add the 2 cups of water to cook the couscous for about 10 minutes.

In the meantime, mix the oil, the balsamic, the honey, the salad spices and the sweet pepper spice, salt and pepper together in a bowl until it becomes an even vinaigrette mixture. Cut the cucumber into small pieces and cut the rhubarb into small slices. Next cut the cilantro into small pieces. Add them to the bowl with the vinaigrette along with the pomegranate, mix them through and let them rest in the vinaigrette for a bit.

Next, take 8-10 chicory leaves and wash them. Then, once the cous cous is readily cooked fill them with the cous cous and top them with the veggies in the honey-balsamic vinaigrette. Finally squeeze some fresh lime juice over the boats and there you go.

Enjoy and CARPE DELI ! 🙂

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