Making couscous

Making couscous

By
From
From Pasta to Pancakes
Serves
1
Photographer
Claire Peters

Couscous is used extensively in Morocco and the Far East and is often served with a meat or vegetable stew. It’s brilliant eaten on its own, or as an accompaniment. Couscous is amazing with anything from chicken to roasted vegetables. It’s perfect for lunch.

Ingredients

Quantity Ingredient
50g couscous
60ml water, boiling

Method

  1. Put the couscous in a bowl.
  2. Pour over the boiling water.
  3. Stir well and leave for 5 minutes.
  4. Mix around with a fork, fluffing it up so all the grains are loose and soft. The couscous will now have doubled in weight and more than doubled in size. It can be eaten hot or cold.

Optional extras:

  • Instead of using boiling water, add some flavour and replace the water with chicken or vegetable stock. You could add a teaspoon of olive oil or butter as well, to add a little flavour if you wish.

Serving suggestions:

  • Couscous is brilliant with meat such as casseroles and great if you have some spices lying around such as cumin or cardamom. It’s good mixed into a salad, too.

Leftovers:

  • Cooked couscous can be kept in a sealed container in your fridge for up to 3 days. To reheat it, put it in an ovenproof dish, sprinkle it with a little water and heat it slowly in an oven set to 110°C; however, it is perfectly good eaten cold.
Tags:
student cooking
easy
healthy
budget
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again