I love that couscous doesn't require any real cooking. You pour boiling water over it and five minutes later it's done. Unless you're eating it with a stew or sauce it probably needs a bit of help and that's where vegetables and herbs come in. I like olives, onions, lemon, peppers, parsley, mushrooms and tomatoes but most vegetables will work.
250g of couscous will make a big batch. It freezes well, it can be used as a stuffing for peppers or mushrooms and it's great to take to work for lunch.
To make the couscous really outstanding add cubed feta cheese at the end before tossing with extra virgin olive oil.
I like to serve the couscous with stuffed peppers, pitta bread and houmous. To make pitta bread crisps (as pictured), cut two pittas into wedges, sprinkle with smoked paprika and olive oil then oven cook for 5-8 minutes.
- 250g couscous
- 300ml boiling water
- small red onion, cubed
- 1 clove garlic
- 1 tbs tomato purée
- Red pepper, cubed
- Green pepper, cubed
- large handful black olives, sliced in half
- juice of lemon
- 1 handful parsley, chopped
- olive oil
- Pour two tablespoons of olive oil into a large frying pan and place on a medium heat.
- Add the onion to the frying pan and crush in the clove of garlic. Fry for a few minutes until the garlic starts to colour then stir in a tablespoon of tomato purée.
- Add the cubed red and green peppers to the pan and fry for a few minutes before adding the olives.
- Place the couscous in a bowl, pour the boiling water over and cover for five minutes.
- Remove the frying pan from the heat and transfer the vegetables to the bowl of couscous. Squeeze over the juice of one lemon, add the chopped parsley and a few glugs of olive oil, toss well and serve with stuffed peppers, houmous and pitta bread.