“Couscous-the food so nice they named it twice.”
I often feel that couscous is underrated. It is so easy to prepare and with a little imagination, you can spice it up to go with any dish you choose or let it sit centre-piece on your buffet table.
The cumin and garam masala infuse a lovely Indian aroma to couscous.
The mixed peppers add great colour and crunch.
- 100g couscous
- 200ml vegetable or chicken stock
- 2 cloves garlic, minced
- ½ red onion
- ½ pepper (mix red & green)
- ½ cumin seeds
- ½ garam masala
- 1 small lemon
- 3 tbsp olive oil
- 2 tbsp coriander
Coat the couscous with the sautéed vegetables.
Love the freshly squeezed lemon juice with the stock and olive oil.
- Heat 1 tbsp of olive oil to sauté pan, add the cumin, warm the spice.
- Add garlic, onion, then the peppers and sauté till soft.
- Sprinkle on the garam masala.
- Stir in and coat couscous.
- Add 2 tbsp of olive oil and lemon juice.
- Pour the boiling stock onto the couscous, stir and cover.
- When the couscous is ready, taste, season and scatter with fresh coriander leaves.
Fluffed up and ready to serve!
This couscous combination is great with my Indian-Spiced Spatchcock Chicken.
Couscous is a winner for me,