Boring and bland, that's what I used to think about couscous. I was so wrong and have learnt to use it as base to build layers of flavour. Crikey that was a bit pretentious but I hope you know what I mean. The Marrakech Lamb has been mellowing in the slow cooker for a few hours now and Hubby (Chief Taster) has given the thumbs up. I just need to crack on, but only once the tennis has finished.
Ingredients
400g couscous
A bunch of spring onions, finely sliced
3 tbsp roughly chopped mint
250g halved cherry tomatoes
Fresh peas and broad beans
Diced red pepper
Pomegranate seeds, optional but really pretty or
Sweetcorn
400ml hot vegetable stock
1 tsp harissa paste
3 tbsp olive oil
Juice of one lemon
Fresh coriander as garnish.
Method
Tip couscous into a heatproof bowl. Add a spring onions,
mint and cherry tomatoes and any other veg you are using.
Pour over hot vegetable stock mixed with harissa. Stir and
cover with a plate. Leave for 5 mins, then pour over olive oil and lemon juice
and stir through.
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