Monday, 13 January 2014

COUSCOUS......North African

A simple pasta.......made from fine semolina mixed with a little water to form a dry dough and then grated in to small grains , which are then coated with fine wheat flour and dried.

Couscous is also the name of a dish , where boiling water has been added to the dried grains and allowed to swell aided with the steam .

 It is served heaped on a plate covered with vegetables, chicken , mutton , possibly  mixed with chick peas.

SERVE THIS AS A SIDE  OR  SIMPLE MAIN COURSE

Preheat a pan on the stove .

Add a good drop of rice bran oil

4 sliced red onions

3 cloves of garlic sliced

1. small red chilli  ( optional )

Cook till onion and garlic are softened, aromatic and lightly colouring.

Gently add a mix of 2 dsp of honey and  2 tsp of balsamic vinegar

Turn down the heat to low.

Prepare the couscous ......

Place 1. cup couscous in a bowl along with

1. cup of boiling water or vegetable stock

Cover the bowl and let stand for 3 minutes.

Remove the cover and add a little oil and fluff the couscous with a fork.

Place in serving bowls and top with onion and garlic mix .

Enjoy,

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