STEEMIT CULINARY CHALLENGE #12: Red Paleo Couscous with marinated Poultry skewer & Almond Honey Garlic Dip 📷>recipe guide<

Hi Steemians! After the unexpected success at SSC # 11 today, my contribution to the Paleo Challenge! A red couscous of cauliflower and beetroot awaits you with poultry skewer and a delicious almond dip. I always say there are simple recipes, which is also present today. But it's already a bit of work ... but it's worth it!

Ingrediens for 4 people:

The skewer:

1 lemon (organic)

2 toe garlic

4 teaspoons herbs of Provence

2 tsp mustard

5 tablespoons of extra virgin olive oil

salt & pepper to taste

2 courgettes

400g poultry

Preparation:

For the marinade, wash the lemon and rub the peel off the juice. Press the garlic. Combine the lemon peel, the juice and the garlic together with the herbs, the mustard and the olive oil. Then season with salt and pepper and mix well.

Cut the poultry fillets into 3-4 cm cubes, mix well with the marinade, and let them cool for at least 1 hour. 

For the dip:

80 g almonds (ground)

2 tsp honey

1 tablespoon cider vinegar

4 tablespoons extra virgin olive oil

1 toe garlic

salt & pepper to taste

Preparation:

For the dip the ground almonds in a pan on high level without oil, be careful & do not burn. Then add 150 ml of water , the honey, the vinegar and the olive oil with stirring. Remove the garlic and press directly into the almond mixture. Season the dip with salt and pepper and allow to cool.

For the red paleo couscous:

1 cauliflower

2 beetroots (self prepared cooked)

60 g almonds

1 onion

2 cloves of garlic

2 tablespoons balsamic vinegar

4 tbsp extra virgin olive oil

150 ml water

1 tablespoon lemon juice

2 pinch of salt, pepper

Onion, garlic, almonds and cauliflower in the kitchen machine or by hand very small chop. A beetroot puree and a beetroot dice. Heat 2 tbsp extra virgin olive oil in a pan and add the onion and the garlic. Add the cauliflower and lightly fry. Then add the puree and the beetroot cubes, taste with oil, cider vinegar salt and pepper. Add the almonds and mix gently.

Prepare the skewer:

The courgettes cut into thin slices and briefly fry in the pan. Allow to cool. Now alternately the spit with courgettes and poultry. Fry in a pan and serve everything.

ENJOY IT!