Thursday, 7 July 2011
Mo"rocking" Style Couscous
Who says couscous is boring?
Couscous is a versatile grain, and can be mixed with all manner of different flavours. It's quick and easy to prepare, it can be eaten as a side dish or as a main, and if you make too much, you can save it and have it for lunch the next day, instead of a dull sarnie. With the added benefit of not having to get up early to make it!
This recipe is inspired by the North African flavours; I used the following ingredients, and got a two "me" sized portions (one of for now, one for another day) and a "man" sized portion for the OH. I used:
10g dried onion - I prefer dried as it easy and saves on the washing up
1tsp chicken stock granules - veggies should use vegetable stock, or bouillon, obviously
handful of sundried tomatoes - chopped
handful of frozen sweetcorn - yes. Frozen.
1tsp butter - you can use olive oil as an alternative
Add all of the ingredients to a bowl, except the butter/oil, and give it a good stir.
Add the butter/oil.
Add boiling water until the couscous is covered.
Give it a quick stir before covering the bowl.
Leave for 5 minutes.
After 5 minutes, stir with a fork to fluff it up and to ensure all of the couscous has an even flavouring.
If you've misjudged the amount of water, you can either add a little more, or you'll need to transfer to a microwavable dish and give it a quick blast in the microwave, or a saucepan to reduce the liquid on a hob.
But it is really that simple.