Chocolate Dipped Pistachio Madeleines Recipe | Food Dairies | Zarnak Sidwa | Dessert

Method:
Grease madeleine moulds with butter. Chop the pistachios in a food processor and finely grind. Sift the flour and add it to it the pistachios (keeping some aside for dipping later), the lemon zest and sugar and stir to mix through. Mix the melted butter and egg yolks together. Whisk the egg whites in a separate clean bowl until they form soft peaks. Fold the butter mixture into the dry ingredients, then fold in the egg whites. Spoon the mixture into the madeleine moulds and bake at 180 degrees C for 12-15 minutes until golden and firm to the touch. Cool for a few minutes in the tin, then turn out onto a wire rack and leave to cool completely. Melt the chocolate in a bowl over simmering water. Once the madeleines have cooled, dip the tips into the melted chocolate, about a third of the way down. Then dip into the reserved chopped pistachios and then put aside to set.

Method:
To make the dressing, combine the tahini, water, lemon juice, minced garlic, cumin, cayenne, chipotle sauce and salt in a blender. Blend until smooth. Refrigerate the dressing until ready to use. Heat the olive oil. Add the drained chickpeas. Sprinkle the paprika, garlic powder, cayenne pepper and pepper over top. Stir the chickpeas to coat in the spices, then continue to sauté for about five minutes, or until the outside of the chickpeas are slightly browned and blistered. Season with salt to taste. Chop the tomatoes, cucumber, and parsley. Place couscous in stock and cover and set aside, after 30 minutes see once fluffed up mix with chopped tomato, chopped cucumber, spiced chickpeas, and a large pinch of chopped parsley. Drizzle the dressing over top and serve.