An undeniable fact... But I'd be dishonnest if I said I don't like my new Apple toys😄

I have always loved this fresh salad, which reminds me of my childhood. 
With the heat we’ve had this weekend, that’s all I felt like and it’s a great accompaniment for any barbeques.
In Australia, the most common tabouleh is the Lebanese version, with lots of parsley, but what I grew up with is the Mediterranean version with couscous, which I find more refreshing and savoury – without too much herb and green.  

For other variances you can replace the couscous by quinoa, bulgur, or even brown rice for a gluten free version.

Note: The couscous variance, is much better cooked a day before and left overnight in the fridge so the couscous absorbs the juice.

Ingredients:
-          200g Couscous
-          1 Cucumber
-          3 Tomatoes
-          1 Green Capsicum
-          Mint
-          1 Onion
-          2 Lemons
-          Olive Oil
-          Salt & Pepper

1-     In a large bowl place 200g of couscous

2-     Cut in small dices cucumber and capsicum and add to the bowl

3-     With you Casa Peeler, peel the onion. Hold it with a fork and brush it to obtain thin strips of onion and add to the bowl.

4-     With you Casa Peeler, peel the tomatoes (so they will give more juice and help the couscous grow). Cut the tomatoes in small dices and add to the bowl too.

5-     Thinly cut mint to your liking and add to the bowl.

6-     Give everything a good mix (better use your hands).

7-     Add 6 – 7 spoons of olive oil and squeeze juice out of the lemons.

8-     Add salt & pepper and mix again.

9-     Cover and leave in the fridge overnight. 

Completing my earlier post on Watermelon, this is definitely something I will try this summer. 


Ingredients
5 cups chopped Seedless Watermelon
1/2 cup chopped yellow onion
1/2 cup chopped green peppers
1/2 to 1 tsp. salt
1/4 tsp. pepper
1 tsp. cumin
1/4 tsp. chili powder
1/2 cup chopped cilantro
2 tsp chopped jalapeno
1 tbsp. lime juice
1 cup finely chopped seedless Watermelon, reserved for garnish
1/2 to 1 cup finely diced avocado, reserved (optional)

Instructions
Puree the first 10 ingredients in a blender until smooth. Adjust the seasonings as needed. Chill in the fridge for at least 1 hour. Stir in the finely chopped watermelon and avocado at serving time.

Servings - Serves 4.

Poll from Eating Well.com

Watermelon is thought to have originated in the Kalahari Desert of Africa. The first recorded watermelon harvest occurred nearly 5,000 years ago in Egypt and is depicted in Egyptian hieroglyphics on walls of their ancient buildings. Watermelons were often placed in the burial tombs of kings to nourish them in the afterlife.

From there, watermelons spread throughout countries along the Mediterranean Sea by way of merchant ships. By the 10th century, watermelon found its way to China, which is now the world's number one producer of watermelons.
The 13th century found watermelon spread through the rest of Europe via the Moors.

For a long time, watermelon has been taken for granted as a sweet, tasty summertime fruit, made of sugar and water, and nothing more. But looking closer to it's health benefits, it turns out that watermelon is incredibly healthy!

LYCOPENE:
Watermelon contains higher levels of lycopene (giving it its red colour) than any other fresh fruit or vegetable (15 to 20 mg per 2-cup serving) and is part of a healhty diet.

VITAMINS:
Watermelon not only boosts your "health esteem," but it is has excellent levels of vitamins A and C and a good level of vitamin B6. 

• Vitamin A found in watermelon is important for optimal eye health and boosts immunity by enhancing the infection-fighting actions of white blood cells called lymphocytes.
• Vitamin B6 found in watermelon helps the immune system produce antibodies. Antibodies are needed to fight many diseases. Vitamin B6 helps maintain normal nerve function and form red blood cells. The body uses it to help break down proteins. The more protein you eat, the more vitamin B6 you need.
• Vitamin C in watermelon can help to bolster the immune system's defenses against infections and viruses and can protect a body from harmful free radicals that can accelerate aging and conditions such as cataracts. It also aids in the maintenance of normal connective tissues, and promote wounds healing. Vitamin C also assists in the body's utilisation of iron. (during pregnancy for example, a woman's body requires more iron than usual to produce all the blood needed to supply nutrition to the placenta).

WATER:
It’s no coincidence that the word water appears in watermelon. Made of 92% of water, watermelon can help to replenish body fluids. Remember - Water is the most vital nutrient for life-- over two-thirds of your body is made up of water, so eating a slice of watermelon it is a good way to fight against dehydration in summer! 

POTASSIUM:
A two-cup serving of watermelon is also a source of potassium, a mineral necessary for water balance and found inside of every cell. People with low potassium levels can experience muscle cramps. 
It also helps lower high blood pressure. 

HEART:
Certain fruits, vegetables and whole grains are of particular benefit to the heart because they are rich sources of protective nutrients. And there are many nutrients found in watermelon Vitamin A (25%), Vitamin B6 (6%), Vitamin C (30%), Thiamine (6%), Magnesium (6%), Potassium (8%). 

Craving for watermelon yet?? we will be posting recipes soon... stay tuned.