A New recipe

A Tasty Meal with Coucous

A taste of North Africa and the Mediterranean

What is couscous?

Couscous consists of many tiny granules made from steamed and dried durum wheat, and has become a popular alternative to rice and pasta. It has a light fluffy texture which is a little bland in but which readily soaks up the flavours of other ingredients. It originates from North Africa, and is the staple ingredient in the North African diet, but now is used around the Mediterranean and beyond. In Morocco, Algeria, Tunisia and Libya couscous is a staple. It is the national dish of Morocco.

It is extremely versatile, it can be used as an accompaniment to a meal, or as a main meal itself, mixed with a variety of vegetables,meat herbs and spices and even dried fruits.

There are no end to the exciting flavour combinations that can be achieved and the amazing thing with this lovely versatile staple is that it can be served hot or cold too!

It has only a very minimal level of fat, is high in dietaryfibre, protein,iron vitamin B6 and magnesium.

For 4-6 people

500gm Cous cous
Olive Oil several “glugs”
2 lemons/and or limes or oranges
Mixed herbs 2 teaspoons
Salt and ground black pepper
15 cherry tomatoes in quarters
Jar of pitted green or black olives (whole or sliced)
2 large carrots grated
4 finely chopped spring onions
Large Handful of sultanas
6 chopped apricots
Red or green bell pepper(capsicum) finely chopped
Handful of chopped coriander
Chopped mint or 2 dessert spoons of mint sauce
Optional
I small red chilli very finely chopped
To Make
Put the cous cous in a large bowl
Pour over boiling water to cover the cous cous.
Let the cous cous absorb the water and rest for a few minutes
Use a fork to “fluff up” the cous cous
Add in all the other ingredients and mix well

Can be eaten hot or cold!
Try adding chopped roasted vegetables, like onions, courgettes, peppers or even roasted haloumi cheese.
Or for more spice chop in chilli!

250gm Couscous

 Olive Oil several “glugs”

2 lemons/and or limes or oranges

 Mixed herbs 1 teaspoons

 Salt and ground black pepper

 6 cherry tomatoes in quarters

 Small Jar of pitted green or black olives (whole or sliced)

 1 large carrots grated

 3 finely chopped spring onions

Handful of sultanas

 3 chopped apricots

 Red or green bell pepper(capsicum) finely chopped

 Handful of chopped coriander

 Chopped mint or a dessert spoon of mint sauce

 Optional

 I small red chilli very finely chopped

To Make

 Put the couscous in a large bowl

 Pour over boiling water to cover the couscous.

 Let the couscous absorb the water and rest for a few minutes

 Use a fork to “fluff up” the couscous

 Add in all the other ingredients and mix well

 Can be eaten hot or cold!

Try adding chopped roasted vegetables, like onions, courgettes, peppers or even roasted halloumi cheese.

And the sauce!

Couscous traditionally can be eaten with a sauce containing meat and/or vegetables.

Here’s a tasty sauce that is easily made, is very tasty and is a healthy option too!

We need..

A Large onion,

garlic,olive oil,seasoning,tin of tomatoes,chick peas(either dried chick peas that have been soaked or a tin will do) turmeric powder, coriander powder.

Finely chop the onion and garlic, in a pan pour in a “glug or two” of olive oil, heat the oil and add in the onion garlic and seasoning.

Cook the onions until translucent but not browned. Add in the tomatoes and bring to a simmer and cook for 10 minutes. Add in a large tea spoon of turmeric powder and 2 heaped tea spoons of coriander powder and stir.

This then needs to be mixed with a blender (careful as its still hot!!)

Take the chick peas and crush them, still retaining small pieces i.e. not into a paste. And add to the tomatoes ..cook for another 5-10 minutes…being careful that the sauce doesn’t dry up . adding a little water if necessary. A little lemon juice could be added to sharpen up the flavour.

6 chopped apricots
Red or green bell pepper(capsicum) finely chopped
Handful of chopped coriander
Chopped mint or 2 dessert spoons of mint sauce
Optional
I small red chilli very finely chopped
To Make
Put the cous cous in a large bowl
Pour over boiling water to cover the cous cous.
Let the cous cous absorb the water and rest for a few minutes
Use a fork to “fluff up” the cous cous
Add in all the other ingredients and mix well

Can be eaten hot or cold!
Try adding chopped roasted vegetables, like onions, courgettes, peppers or even roasted haloumi cheese.
Or for more spice chop in chilli!500gm Cous cous
Olive Oil several “glugs”
2 lemons/and or limes or oranges
Mixed herbs 2 teaspoons
Salt and ground black pepper
15 cherry tomatoes in quarters
Jar of pitted green or black olives (whole or sliced)
2 large carrots grated
4 finely chopped spring onions
Large Handful of sultanas
6 chopped apricots
Red or green bell pepper(capsicum) finely chopped
Handful of chopped coriander
Chopped mint or 2 dessert spoons of mint sauce
Optional
I small red chilli very finely chopped
To Make
Put the cous cous in a large bowl
Pour over boiling water to cover the cous cous.
Let the cous cous absorb the water and rest for a few minutes
Use a fork to “fluff up” the cous cous
Add in all the other ingredients and mix well

Can be eaten hot or cold!
Try adding chopped roasted vegetables, like onions, courgettes, peppers or even roasted haloumi cheese.500gm Cous cous
Olive Oil several “glugs”
2 lemons/and or limes or oranges
Mixed herbs 2 teaspoons
Salt and ground black pepper
15 cherry tomatoes in quarters
Jar of pitted green or black olives (whole or sliced)
2 large carrots grated
4 finely chopped spring onions
Large Handful of sultanas
6 chopped apricots
Red or green bell pepper(capsicum) finely chopped
Handful of chopped coriander
Chopped mint or 2 dessert spoons of mint sauce
Optional
I small red chilli very finely chopped
To Make
Put the cous cous in a large bowl
Pour over boiling water to cover the cous cous.
Let the cous cous absorb the water and rest for a few minutes
Use a fork to “fluff up” the cous cous
Add in all the other ingredients and mix well

Can be eaten hot or cold!
Try adding chopped roasted vegetables, like onions, courgettes, peppers or even roasted haloumi cheese.500gm Cous cous
Olive Oil several “glugs”
2 lemons/and or limes or oranges
Mixed herbs 2 teaspoons
Salt and ground black pepper
15 cherry tomatoes in quarters
Jar of pitted green or black olives (whole or sliced)
2 large carrots grated
4 finely chopped spring onions
Large Handful of sultanas