Israeli Couscous with Za’atar Roasted Carrots
Per serving (135g) Calories 138, Fat 5.6g, Saturates 0.8g, Carbohydrate 19g, Sugars 3.3g, Fibre 3g, Protein 3.1g, Salt 0.14g
Serves: 3, as a side
Israeli couscous, traditionally known as Ptitim is a small pasta which was created when rice was scarce in Israel in the 50s. The grain has a nutty flavour and is a great alternative to traditional couscous.
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About PlantBased
Summer is in full swing, which means it’s time to take advantage of the fresh fruit and veg which fills our supermarket shelves – and if we’re lucky – our gardens, too. This month, we’ve included a wide range of dishes to help put your produce to good use, by including recipes for fresh salads (p24), delicious fruit tarts (p41) and authentic Asian dishes (p71).
As August gifts us with long, warm evenings, it’s the perfect time to throw a garden party – but why not add a fun, Mexican twist? On page 28, we share our tips on how to throw a successful fiesta, followed by five recipes that will leave your guests wanting more. However nice the summer sun is, it can be easy to forget how important it is to protect our skin. Turn to page 76 to find Dr Diccardo Di Cuffa’s advice on how to stay safe in the sun.
Later in the mag, we head to Cape Town to explore the plant-based options the city has to offer, while recommending a host of restaurants you must try when visiting the cape. We also share a veganised recipe of the Bobotie – a classic South African dish, originally made with meat – let us know what you think of it.
Enjoy the issue.