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Making Couscous

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My friend Rita asked: “I’ve always wanted to make couscous, but do not know how. Do you have a nice recipe Anke? XXX”

Of course I do….and we just happened to have had couscous for dinner last night.

Rita, you’ll find that most people use instant couscous. The traditional way is quite a laborious process. A friend of mine blooged about a traditional couscous class on The View From Fez – (lovely pictures too)

Making couscous is super easy, combining equal quantities of dried couscous and boiling water, a splash of olive oil and a pinch of salt. Cover and let swell for 2 or 3 minutes. Add a touch of butter then use two forks to fluff it up.

You can substitute stock for water too.

Last night I made the basic couscous then added a vinaigrette (just olive oil, apple cider vinegar, salt & pepper), some chopped mint, basil and sorrel, roasted peppers and feta cheese and served it with some roast chicken.(see photo)

There is so much you can do.  Following the basic process then adding char grilled vegetables is another of my favourites. Some recipes call for your choice of vegetables to be sautéed with garlic and onion, when nearly cooked add stock and couscous, Cover and leave to swell.

It really is the easiest thing to make and very versatile.
Try it and see what fabulous taste combinations you can up with for yourself.

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