Couscous Recipes

I was asked recently for some couscous recipes. The only problem is we don't use any, we really just make it up as we go! We have used couscous in place of rice or pasta, in pies with vegetables or for salads. Some favourite experiments have been couscous in a pie with broccoli, cauliflower and cheese sauce and a tabouli-type salad (using couscous instead of cracked wheat). Couscous more regularly appears on our table flavoured with some stock for a quick dinner with steamed vegetables and maybe some tuna.

How to cook Couscous
Use 1 cup of boiling water and 1 teaspoon of olive oil for each cup of couscous. Bring water and oil to boil; remove from heat and add couscous. Stir until mixed and leave to stand for 5 minutes. Fluff with a fork (may need to put it back on low heat for a bit if the couscous is still sticking).

From here you're only limited by your imagination... or the contents of your pantry and fridge! If serving couscous as a side dish add some stock powder, lemon juice & pepper, soy sauce or other flavouring to water and oil prior to boiling; or stir through heavier flavourings (e.g. chunky pasta sauce or pesto) after leaving it to stand.