Wednesday, October 13, 2010

Mediterranean-inspired Couscous

I love couscous. I love that it takes all of five or so minutes to be cooked and ready, and that the "cooking" involved can take place in the bowl it will be served in. I love that it's great warm or cold. This is how I've been jazzing up our couscous lately, and it's really hitting my pregnancy-craving buttons. You can vary this recipe by your own preferences - more or less olives, fresh herbs if you've got them, or with fancy Kalamata olives - because it's essentially a salad, you decide your proportions and details.

Serves: 6 (generously)
I eat a bowl of this for dinner, and this alone...and then again for second dinner...and the following day's lunch.
Time required: 10 minutes, max.

3 cups couscous (or one 500g box)
1 t rock salt
1 t crushed pepper
1 t sage
1 t thyme
1 cup chicken or vegetable stock/powder to create equivalent, just boiled
2 cups water, just boiled
2 T olive oil (or a "splash")
2 T lemon juice
2 T sundried tomatoes, sliced
2 T black olives, sliced
A handful of chopped spring onion
Half block feta (or 100g), crumbled
  1. Place couscous and spices in a large bowl - allow for swelling, and stirring without spilling. If you are adding stock powder, include it with the other dry spices. Mix well.
  2. Pour over 3 cups hot liquid (all water if you've added dry stock, or part and part stock and water otherwise). Stir.
  3. Cover and leave for about 3 minutes.
  4. Uncover and behold the magic. Stir with a fork and break up any lumps.
  5. Add remaining ingredients, stir with a fork some more, and serve.
Refrigerate leftovers.
Related Posts with Thumbnails