Fried zucchini flower stuffed with chickpeas with turmeric vegetable couscous

 METHOD

COUSCOUS

1. Work the cous cous in a large container with your hands, wetting it well with the water in which the powdered turmeric has been dissolved.
2. Put the cous cous to cook in a steamer for 45 minutes. Every 15 minutes remove it from the steamer and shell it with a fork.
3. When the couscous is sufficiently cooked, season it with salt and oil and spread it on a baking sheet and work it with your hands so as to separate all the grains well.
4. Prepare the vegetables, cut them into very small brunoise and cook briefly in a pan with a little olive oil.
5. Add a few spoonfuls of vegetable broth to the couscous so that it remains moist and the vegetable brunoise. Keep warm.
   

ZUCCHINI FLOWER

1. Clean the flowers and deprive them of the pistil.
2. Drain the chickpeas from the cooking water, pass them to the mixer adding a little water if necessary so as to obtain a homogeneous cream.
3. Pass the chickpea cream through a sieve to remove all the skins.
4. Put the chickpea puree back in the mixer, add the lemon juice, oil, tahina, blend, add salt and pepper, put the mixture in a pastry bag and fill the flowers.

BATTER

1. Mix the two flours and add the sparkling water until you get the right consistency.
2. Heat the oil to 170 °, immerse the battered flowers and fry them until they are well crunchy, salt them and place them on the plate in which the couscous has been placed.
3. Finish the dish with candied lemon cubes and fresh mint sprouts.
4. Serve immediately and eat the warm flower accompanying it with the couscous.