Hey kids, do you want to eat veggies for dinner? No… oh, what about a camel in the desert? Yes? Great, let’s make it! Delicious and healthy recipe : eggplant, zucchini, mushroom and tomato served with couscous and a slice of cheese.
- For the camel:
- 1 mushroom
- 1 tomato
- 1/2 of small eggplant (40g/1.4ounce)
- 1/2 of small zucchini (40g/1.4ounce)
- spices (paper, basil, oregano, paprika, salt)
- 1 black olive /
- small slice of red pepper or tomato
- 1 tablespoon of oil
- For the sun:
- 1 slice of cheese
- For the sand:
- 3-4 tablespoons of couscous
- 1 teaspoon of butter
Did you know that there is no water but fat in camel ‘s hump? He can then break it down into water and energy when needed. Camels can survive for over 6 months without water. Usually they drink water every 10-15 days but when they are very thirsty they can drink 100 L (26 US gal) of water in 10 minutes!
Prepare your vegetables: peel the eggplant, the mushroom, the zucchini and the tomato.
Then cut them into small cubes. Fry all the vegetables with oil and spices until tender (7-10min).
While the vegetables fry, boil the water to prepare the couscous – follow the instructions on the package you bought. When the couscous is ready, add butter and mix it well with a fork.
Mix the vegetables in the mixer or use a blender.
Prepare the sun: cut a circle from the slice of cheese first, either with a knife or a bottle cap. Then, using the rest of cheese: cut small rectangles, pile them up and cut on the diagonal to create triangular shape for the sun rays. Place the sun and sun rays on a plate.
Use a tablespoon to place the couscous on a plate, make it in a shape of a dune. Use two teaspoons to place the mixed vegetables – start with the camel body, then make his legs, tail and head.
Camel in the desert – healthy recipe with veggies