Food

Delightful Couscous

I remember the first time I had couscous. I did not like it at all! The person who had prepared it, did not know how to make it so they did not do it right. Fast forward years later, I was in France and someone had proudly made some tabouleh. It had couscous and I was not planning on eating it but I decided to taste it out of politeness. I was so sure I would hate it and to my surprise it ended up being the best couscous I ever had. I have many different versions of tabbouleh from Lebanese to Moroccan. I love all versions. This version is great for vegans and vegetarians. It can also be a filling salad when cool. It’s not suitable for those who are gluten intolerant though.

Chopped onions. I usually like them diced and tiny but was feeling lazy

Chopped onions. I usually like them diced and tiny but was feeling lazy

I cut the mint in bowl with scissors instead of tearing it. You can chop it fine if you like!

I cut the mint in bowl with scissors instead of tearing it. You can chop it fine if you like!

When the couscous is ready you can add the onions, crushed tomato and mint. Then mix.

When the couscous is ready you can add the onions, crushed tomato and mint. Then mix.

Delightful Couscous

Print Recipe
Serves: 4 Cooking Time: 15 minutes

Ingredients

  • 500 g of couscous
  • 3 crushed tomatos
  • 3 tsp of salt
  • 3 Red onions
  • 1 cup of mint
  • 2 tbsp of olive oil
  • water

Instructions

1

Put salt

2

Put the couscous ready in a big serving bowl

3

Bring the water to almost boil then pour it onto the couscous just covering the couscous by half a mm. Avoid putting too much as it can become too soggy.

4

Sautee the onions (optional--I did this in case there was left overs to make it as salad for the next day)

5

When the couscous is ready the water should have been absorbed and it should appear fuller. You can stir it with a wooden spoon to check if it is ready. If it is add the olive oil.

6

Add the crushed tomato , onions and mix. Add a little mint in between mix again then put the remaining mint on top

Notes

It goes well with a white wine Cabarnet Sauvignon, Chardonnay, Pinot Grigio and a Gamay (Rosé/Red) .

Ready to serve

Ready to serve

I had this with chicken I will let you know how I prepared it next week! For now Bon Appetite!

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