In the heat, it's harder and harder to find something that you want to eat, cook, doesn't take too long to prepare and is filling. It's perfect for dieters, vegans, kids, and even as a side dish to meat. I'll show you what it is!
That good and we didn't know it?
The name is foreign, the food is less so, just more exciting the “djerba” is like saying qunioa or bulgur salad. You can vary it with anything, vegetables or meat, you can substitute cereals, but it is also delicious with fish and seafood. The point is to make it a filling, easily digestible and colourful dish. Djerba keeps you full, but it doesn't satiate you on hot days, but it gives you energy and it's healthy too.
In Morocco, not only the food is colourful
Djerba originated in Morocco, which is why it is such a colourful, varied and rich dish. Morocco is the place where Eastern mysticism meets Western perspectives, where the desert meets the mountains and the beach. And the buildings are more colourful than a palette of paints. The markets and bazaars are huge and noisy, where not only fabrics, jewellery and carpets are made, but also many, many djerba. It's when there's as much as possible around the golden quinoa or other cereals in the bowl. Perhaps the best thing about it is that this one-dish meal can be eaten cold, lukewarm or warm, so you can travel without the quality deteriorating. It can be made up dietary or very rich, depending on what you are serving.
The perfect working lunch
It can also be prepared in the evening, kept in the fridge, can be boxed and doesn't leak out of the bag. These are all arguments to think about before cooking or packing a lunch on the way to work. A djerba with a fork, it can be eaten comfortably during short breaks in front of your colleagues or in front of the machine. I must stress that it is also nutritious for the body, easily absorbed before dinner.
Are senior managers starving?
Not only is it a legend, but I have seen how they train a truly professional workforce. Senior managers often allow only light lunches for themselves and their colleagues, so as not to be hit by the famous “food coma”. These lunches usually consist of fruit, sliced vegetables, hummus or, for example, djerba. They eat just enough to give them energy for the afternoon shift. The djerba is based on a lot of vegetables, bulgur, couscous or rice, or even quinoa, with meat and fish mixed in. Turkey, chicken, shrimp or tofu are all part of the mix, and you have the perfect lunch that can be eaten quickly with a fork. Worth a try!
Did you know? Quinoa is not a real grain, it's just a fake grain. It's easier to digest than real grains, which is why it's popular with dieters.#
