Couscous – Two Ways
Couscous is a North African dish of small steamed balls of semolina. Some people call it pasta but I think that is a bit of a stretch. Either way I love it so much, I could literally eat it on its own.
The roasted variation you can serve warm with a stew spooned on top and the simple one in a variety of salads to make them a little bit more hearty.
Equipment: roasting dish
Cooking time: 5 min / 25 min
- 250g cous cous
- 2 tbsp. olive oil
1. Place the couscous in a large roasting dish and pour boiling water over it, just enough to cover it. In a couple of minutes the water will be absorbed. Once this is done, pour the olive oil over the couscous and fluff it with a fork. It is now ready to be added to your salad.
2. For the roasted version, follow step 1 and then preheat the oven to 220°C and once the oven is hot, place the couscous inside and roast for about 20 minutes, or until the couscous is golden. Serve immediately as a side dish to any stews, curries etc.