COUS COUS

COUS COUS

Ingredients

200g cous cous

250ml water

15-30ml olive oil

Salt and pepper.

Method

Select a pan that will hold the cous cous once expanded. This will be approx two times original volume.

Heat the oil, water and seasoning to a fast boil in the pan.

Pour in the cous cous stir, turn off the heat, put a lid on the pan and leave for at least 10 minutes.

During this time the cous cous will absorb the water, expanding and also steam in the residual heat.

Once the cous cous has expanded, remove the lid and with a fork, turn and break up the cous cous. It will fall into the granular appearance easily.

The cous cous will stand at this point until ready for serving.


Selected recipes

LAMB OLIVE AND AUBERGINE STEW

LAMB OLIVE AND AUBERGINE STEW

24 February 09

Rich sauce spiced with cumin, ideal for serving with pasta or cous cous

Oil, water and seasoning

Water oil mix

Cous Cous added to boiling mix

Cous Cous

After 10-15 minutes, all fluffed up

Cous Cous finished

This recipe is very versatile.

There are many flavoured cous cous products on the supermarket shelves.

This recipe can be flavoured with easily.

To add onion and/or garlic simply fry gently in the oil until soft. Then add the water and continue.

To add fresh herbs simply stir in once the cous cous has been separated.

If using dried herbs, add to the water and let boil a little to cook through.

To add spice, simply fry in the oil until flavours released.

Try this dressing with plain cous cous if having spicy sausages. Works brilliantly. It is the dressing from Roast Halibut with Asparagus, Spring Onions and Sage Oil.

Sage Oil

8 fresh sage leaves

30ml water

1 lemon, zest and juice

100ml olive oil