Couscous is an important staple food in the North African diet. Hugely popular globally now, it is often served with stews and curries as well as being used as a base ingredient mixed with a variety of different meats, vegetables, nuts/seeds and spices.
Put the couscous in a mixing bowl and cover with the boiling water or stock. Mix well and cover the bowl with a plate, lid or cling film. Leave for 10 minutes
After 10 minutes, use a fork to stir and fluff up the couscous well, ensuring all the water has been absorbed.
Season to taste with salt and freshly ground black pepper.
To serve: either serve as is as an accompaniment to stews and curries or roast vegetables for example. You can also add lots of additional ingredients to the couscous such as:
- fresh herbs such as mint, parsley, coriander, basil
- roasted nuts and seeds such as cashews, pistachios, almonds, pine nuts, sunflower seeds, pumpkin seeds, sesame seeds
- oven roasted vegetables such as pepper, courgette, aubergine, mushrooms and tomatoes
- chopped apricots, dates or some raisins.
- fresh vegetables such as chopped tomatoes, cucumber, celery, peppers/capsicum, avocado, radish, spring onion, grated courgette and/or carrot
- sliced or chopped meat or fish
Equipment:
To roast nuts in the oven, preheat oven to Fan Oven 160C and spread nuts out on a baking tray. To cook, the nuts will take roughly:
Keep your eye on them though as you can overcook them really quickly. The actual length of time they take to cook will depend on your oven and also how crowded your baking tray is.
Quantities:
I find that 1½ cups of dried couscous are sufficient for the 4 of us but we do not have huge appetites. If that is not enough, simply increase the couscous and water/stock in equal measure.
Check the packet!
This 1:1 ratio of couscous to liquid is the most common for instant couscous. It is always wise to check the packet however!