Vegetable Couscous

Couscous can also be used in a variety of hot or cold dishes. Here is my most recent couscous recipe (there’ll be some more as somebody has just given me a 2 kg packet of the stuff)… 

seasonal vegetables (e.g. squash, courgette, onion, peppers, marrow, …)

fresh ginger

water or vegetable stock

salt & pepper

lemon

optional: olive oil, garlic

 couscoussalt,

spices (e.g. .nutmeg, chilli powder, cinnamon, cumin, pepper)

 

Chop vegetables into cubes. Gently fry vegetables for a while in oil or butter, then add a bit of water or vegetable stock. Simmer with fresh ginger slices until tender and spicy. Taste with salt & pepper and maybe a bit of lemon juice, olive oil or garlic.

 

Put couscous into a pot or a bowl and mix with some tasty spices. Boil the kettle, add a piece of butter and add enough hot water so that the couscous swells up and becomes soft and light. This may take a few minutes. Serve with the vegetables & their juice.

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