I have never made “real” couscous. The one where the grains have to steamed for a long time, usually over the simmering tagine of something savoury.
I use the instant. It takes a few minutes. I have read that there is no comparison to the from-scratch couscous, and I believe it. However, practicality is having it’s way most dinner times at our place and the instant reigns supreme 🙂
You know how sometimes rice or pasta just seem to be the “wrong” thing to serve with a meal? but you still want something starchy that helps soak up the sauce? couscous is the answer. We don’t eat it all that often, but I always enjoy it when I do.
Making it, well the instant one anyway, is easy. Equal quanities of couscous and boiling water go into a bowl, get covered with a lid or foil and soak for a couple of minutes. Then just fluff it up with a fork and toss in your desired flavourings.
Easiest of all is lemon juice, chopped flat-leaf parsley and finely chopped garlic. Kind of like a couscous tabbouli 🙂
You can add a slurp of olive oil, or a pat of butter if you like. I didn’t need to this time as my roasted vegetables had oil on them.
I roasted up grape tomtoes, pumpkin, whole garlic cloves, carrot and red capsicum in olive oil, salt, pepper. Pretty much like I do HERE.
When they were cooked I tossed them through the soaked couscous, along with a half cup of peas I had microwaved.
Messy photos I know, but this lamb stew was delicious:) Very plain and ordinary, just a simple hot-pot kind of stew. A bit like THIS ONE. but without the potato.
Lovely comfort food – the left-overs were much sought after 🙂