Couscous

Couscous

serves 2

Since going gluten-free, couscous isn’t something I cook any more. But I used to love it because it’s so quick and easy PLUS it’s super delicious. Perfect to serve with anything Moroccan or in place of rice or other cooked grains.

takes: 10 minutes
enough for: 2
1 cup couscous

1. Bring 3/4 cup water to the boil in a small saucepan. Add couscous, 2 tablespoons olive oil and a generous seasoning of salt and pepper. Stir and cover.

2. Stand 5-10 minutes.

3. Fluff couscous with a fork. Taste and add a little more salt and pepper if needed. Serve couscous warm or at room temp.

Usage Suggestions

soup – recipe here.

rice alternative – a quick alternative to steamed rice to serve with curries, stir fries or slow cooked dishes.

quinoa alternative – serve anywhere you’d normally use quinoa.

breakkie bowl – serve warm couscous topped with yoghurt and fresh fruit. A little cinnamon is lovely.

with pesto – recipe here.

with broccoli – recipe here.

with tuna – and a cherry tomato sauce. One of my original 5-ingredients recipes!

Prepare Ahead?

Absolutely! To reheat the microwave is great or if you don’t have a microwave like I do, you can either fry it in a little oil in a frying pan or pop it in the oven in a covered oven proof pot for 10 minutes at about 180C (350F).

Storage Best Practices

Store in an airtight container or ziplock bag. Will keep in the fridge for 2-3 weeks. Can be frozen for up to 12 months. When reheating you can go straight from the freezer to the oven / microwave / pan.