Couscous can be boring, claggy and dull. It can also be rather delicious. I like it made into a salad. It works as a dish on its own, as an accompaniment to falaffels and tzatsiki, or a Moroccan-style stew.
Serves: 2. Prep: 2 minutes. Soaking time: 5 minutes.
Stores: A couple of days in the fridge.
- Chopping board
- Large bowl
- Plastic wrap, or lid for the bowl
- 100 grams couscous
- 1 teaspoon stock powder, or 0.25 stock cube
- Boiling water (enough to cover the couscous)
- 1 tomato
- 2 spring onions
- Small handful fresh coriander (optional)
- 6 almonds (optional)
- Weigh out the couscous into the bowl.
- Mix in the stock.
- Pour over boiling water so that it just covers the couscous and stir quickly.
- Cover with plastic wrap, or with a lid, and leave for 5 minutes.
- Meanwhile. finely chop the tomato, spring onion, as well as coriander and almonds (if using).
- When the couscous has absorbed all the water, fluff it with the fork. This can seem a little fussy, but it is really worth doing or the grains stick to each other and the whole thing can end up a little like porridge.
- Add the vegetables, mix and serve.
- Tabbouleh? Swap the coriander for parsley and mint, and the spring onions for a left-over bit of red onion and you have couscous tabbouleh.