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Oct 22, 2016 12:07 PM

Recipe: Homemade Weed Potatoes and Couscous

Today’s sophisticated recipe will certainly impress all devotees of spicy, vegetarian, delicious, healthy, and, of course, medicated dishes. If you want to find the best way to make cannabis a part of your healthy lifestyle, this dish is exactly what you need!

Tips Before You Start

Today’s homemade potatoes and couscous is a perfect 4-servings dish that is absolutely impossible to resist. This incredible pairing of heady couscous and spicy sweet potatoes will certainly surprise even your most demanding guests.

We are going to use some cannabis-infused olive oil to make today’s dish potent. You can find it in any nearby dispensary.

It will take you only 30 minutes to make couscous and 35 minutes to make unforgettable spicy sweet potatoes. So do not hesitate and check out our recipe!

To make it easier for you to follow this recipe, we have divided the list of ingredients into 2 parts (couscous and spicy sweet potatoes). Take it into consideration while making up a shopping list. Join us and have fun!

Equipment Needed

Pot (with a lid)

Saute pan

Large mixing bowl

Small mixing bowl

Whisker

Large pot (with a lid)

Oven

Baking sheet

Medium mixing bowl

4 serving plates

Ingredients

Couscous:

2 and ½ cups vegetable broth

2 cups pearl couscous

½ onion

1 tablespoon regular olive oil

8 mushrooms

½ cup vegan Parmesan (grated)

1 cup fresh parsley (chopped)

1 tablespoon truffle-infused olive oil

1 tablespoon balsamic vinegar

1 tablespoon fresh lemon juice

4 tablespoons cannabis-infused olive oil

Salt (to taste)

Pepper (to taste)

Spicy sweet potatoes:

2 sweet potatoes (unpeeled)

Regular olive oil

1 tablespoon kosher salt

1 teaspoon chili powder

½ teaspoon paprika

1 teaspoon crushed red pepper

1 cup fresh cilantro (chopped)

5 tablespoons cannabis-infused olive oil

Instructions

  1. Pour vegetable broth into a pot.
  2. Place the pot on the stove.
  3. Turn on medium heat and let the broth come to a boil.
  4. Then, stir in couscous and cover the pot with a lid.
  5. Remove the pot from heat and let the couscous sit for 8 to 10 minutes until the liquid is completely absorbed.
  6. Use a fork to fluff couscous and set it aside.
  7. Chop onion.
  8. Place a saute pan on the stove and turn on medium heat.
  9. Pour regular olive oil into the preheated saute pan.
  10. Wait for a few minutes, then add chopped onion.
  11. Sauté for 5 minutes.
  12. Chop mushrooms.
  13. Once the onion is soft, add the chopped mushrooms and sauté for 5 more minutes, until mushrooms begin to reduce in size and release their juices.
  14. Remove from heat and transfer into a large mixing bowl.
  15. Add cooked couscous, fresh parsley, and vegan Parmesan.
  16. Pour truffle-infused olive oil into a small mixing bowl.
  17. Add balsamic vinegar and lemon juice.
  18. Use a whisker to mix the ingredients.
  19. Pour the vinegar and olive oil mixture into the cooked couscous.
  20. Then, add cannabis-infused olive oil and mix well.
  21. Season the couscous with salt and pepper to taste.
  22. Fill a large pot with water.
  23. Put potatoes into the water and cover the pot with a lid.
  24. Place the pot on the stove and turn on medium heat.
  25. Once the water starts to boil, reduce heat to medium-low and simmer.
  26. Cook the potatoes in the covered pot for 10 to 12 minutes.
  27. Drain the potatoes and let them steam dry for 3 minutes.
  28. Allow the potatoes to cool.
  29. Preheat the oven to 350 degrees Fahrenheit.
  30. Then, slice potatoes into wedges.
  31. Arrange the pieces of potato on a baking sheet.
  32. Brush all sides of potato pieces with regular olive oil.
  33. Place the baking sheet in the preheated oven.
  34. Bake for about 20 to 35 minutes until the potatoes are golden brown on all sides.
  35. Put salt and chili powder into a medium mixing bowl.
  36. Add paprika, cilantro, and crushed red pepper and mix to combine all the ingredients.
  37. Remove potatoes from the oven.
  38. Pour cannabis-infused olive oil on the potatoes.
  39. Toss potatoes in oil so that they are evenly coated.
  40. Sprinkle the potatoes with the pepper and chili seasoning.
  41. Toss again.
  42. Now, put ¼ of couscous mixture on each plate and garnish it with ¼ of spicy potatoes. A tip here: This dish should be served when the couscous is already cold or at room temperature, while the potatoes are still hot or warm.

Now your incredible homemade potatoes and couscous are ready! Do not forget that this sophisticated dish is marijuana-infused and should be consumed responsibly. Do not eat too much at once and try to avoid getting behind the wheel after enjoying this potent dish for the reasons of safety. Remember to keep these homemade weed potatoes and couscous away from children and pets.

We hope you liked our recipe. Have a perfect high!

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