My mom just rang me to ask for my cous cous recipe, as she had replicated it but said it wasn't quiet right, so whilst it's still fresh in my head I said I'd get it out there. I make cous cous every single week. Its great on its own as a salad, or also as accompaniment to roast meats, chicken and lamb in particular. This is the basic recipe, I usually add whatever is in the cupboards, always substituting if necessary
- 150g cous cous
- 210mls of chicken stock or boiling water
- grated rind of lemon
- Olive oil
- Salt, pepper
- thyme leaves
- 1 tbsp of ground cumin
- 2 tbsp dried apricots
- 2-3 tbsp of sultanas
- 50 g of flaked almonds
- Chopped coriander
- In a large bowl place the cous cous, a drop of oil, rind of lemon, salt and pepper, cumin and thyme.
- Pour over the stock or boiling water, give it a good stir and cover for 10 minutes to absorb
- Meanwhile toast the almonds on a baking tray in a single layer in the oven, careful that they don't burn. Sometime I run out of almonds and I use pine nuts.
- Put the dried fruit in a jug of recently boiled water and leave for 5 minutes to rehydrate
- After the 10 minutes is up with the cous cous, use a fork to fluff it up, add the drained fruit, chopped if too big, toasted nuts and coriander. Add the juice of half the lemon and do a final fluffing!
- This keeps for up to 3 days in the fridge, often tasting better on day two.
If I want this to be the main event, I'll add feta (surprise), grated carrot, chopped cucumber, rocket and tomato wedges.
This would be good with my roast red pepper hummous and a pitta bread. Such a healthy lunchbox idea!