Audrey Paré and Marta Imeneo’s Moroccan couscous blew away the judges in the third edition of the Mystery Box challenge. They managed to use all the ingredients and creatively used their leftovers as side dishes. Not only did they win the most sustainable dish, but they were all also the winners!
Learn more about ingredients & techniques with our EFL cooking guideView Guides
Sriracha sauce (adjust to your spice tolerance)
– Pre-heat the oven at 180°C
– For the sauce: cut in thin slices the bell pepper as well as the pak choi. Then, put one tablespoon of olive oil in a pan, and cook the slices at medium flame until softened. When ready, put in a blender with soy cream and blend until smooth. Add salt and pepper.
– For the cauliflower: Cut the head of the cauliflower in small pieces, add paprika and sriracha sauce and grated almonds on top, and put in the oven for 20-30 minutes (until crispy) at 180°.
You can also keep a part of the cauliflower on the side to mix it or grate it (to add as decoration)
– For the onions: Chop the onions (preferably red) in strips and cook in a small pot with balsamic vinegar and cane sugar until they are caramelized.
– Boil the Brussel sprouts and sugar snaps for 20min. Once they are cooked you can sauté them in a pan with some oil and orange juice.
– Prepare the couscous.
– Plating: Spread some sauce on the plate and with a stamp put some couscous on top. Cover it with the caramelized onions. Spread the remaining vegetables around the plate to then be mixed with the couscous and sauce.
For decoration, you can also cut an orange into thin slices to add some color (and taste) to the meal. A mix of sweet and salty is really good at this meal.
P.S. With all the leftovers you have, you can fill up some cute verrine (shot) glasses to eat as a side or appetizer! This way there will be no food waste!
Mystery Box winners: Audrey Paré and Marta Imeneo