Easy to prepare, delicious to eat and good for your body - what more could you want from a dish?
If you follow the instructions for cooking couscous on the packet (and in many recipes) you can end up with a heavy, starchy, bland result. Try a different way. Toast the couscous lightly before you add the liquid. This not only stops the grains sticking together, it improves the texture and gives it more flavour - a sort of 'nutty' taste.
In this recipe spices are also added which makes it really delicious. Add your favourite chopped vegetables, some beans or pulses and a oil and lemon juice at the end. It's the perfect dish to maximum nutrition and slow release energy. Very versatile it makes a perfect packed lunch, a super easy evening meal or an interesting addition to an array of salads.
Makes 4 portions
1 tsp ground cumin
1 tsp ground coriander
pinch of cayenne (large or small, depending on how hot you like your food)
400mls vegetable stock
- Heat up a heavy-bottomed frying pan
- Add dry couscous and spices to the pan and heat gently for about 5 mins, stirring occasionally. The couscous should turn a deep golden colour
- Stir in the vegetable stock and take off the heat.
- Cover with a tight fitting lid or clingfilm and leave to stand for 10 mins until the couscous has absorbed all the liquid and is nice and fluffy
It is now ready to serve with a spicy tagine or casserole but it also can be made into a tasty couscous salad. If you add beans or pulses the combination of these plus carbohydrate provides your body with complete protein.
Here are some suggestions of what you might add...
- kidney beans; grated or chopped carrot; halved cherry tomatoes; chopped pepper; handful of baby spinach leaves; sweetcorn; raisin/chopped apricots/chopped apple
- Finish the salad with good quality oil (cold pressed rapeseed oil; extra virgin olive oil; hemp oil etc), the juice of half a lemon and salt to taste. This will keep in the fridge overnight and the flavour develops very nicely.