Couscous is one of those pantry staples that everyone buys for one dish, then conveniently ignores for the rest of the time while more popular items get used up first. Why hello pasta, rice, rice sticks, even two minute noodles. No, not you couscous. Sorry, not today.
Don’t tell me you virtuously use couscous regularly. Most of us mere mortals do not use it. It sits up the back of the pantry growing stale. Musty. Then we throw it out because it’s now home to every pantry moth in the neighbourhood.
Before you do that, consider this dish. I have deliberately called this vegetable couscous because a) you can use any vegetables you want; b) it uses up all those vegies in danger of being thrown out if they are not used up TONIGHT and; c) “Holy-Mother-of-God-this-is good-and-why-did-no-one-tell-me? Couscous” wouldn’t fit across the header. Continue reading Day 10 – Fragrant Vegetable Couscous
Israeli couscous is made from 100% semolina, which is dried and rolled into small tapioca-sized balls.
Rather than soak it for a few minutes like conventional couscous, Israeli couscous needs to be boiled like the pasta it is, however, just like its smaller cousin, you can add all sorts of flavourings to make it go in any direction you want. Mascarpone and oven-roasted garlic, preserved lemon and harissa, in broths and soups, with seafood and tomato – once you work out how versatile this product is, you’ll never stop thinking of ways to use it.
Here I have teamed it with fresh parsley, some capers, a slurp of lemon and some balsamic to create a not-quite variation on tabouli, which was served alongside some middle-eastern spiced lamb. Like pasta, you can serve it warm or at room temperature. In taking on the fresh flavours of the herbs it didn’t overwhelm the lamb it was eaten with.
Continue reading Parsley and Couscous Salad
From time to time I venture to a music night near where I live, faithfully put on every month by a group of volunteers who offer a range of vegetarian meals through the evening. The one dish that always disappears quickly is Moroccan vegetables, which is hardly surprising given they taste so good. It’s taken me ages, including many hours at gigs, but I think I’ve worked out the recipe. It’s a terrible job, but someone has to do it.
Serves 4 to 6 people
Continue reading Day 8 – Moroccan Vegetables with Couscous
I bought veal mince that was one day before its use-by date and was marked down as a result. I promptly froze it. I had practically all the other ingredients in the pantry.
If you don’t have, or don’t like prunes, then don’t worry too much, however they really are a great addition and amp up the flavours. This is a great tasting dish, and as it can be frozen, you can make it on the weekend and serve it up midweek. Continue reading Day 6 – Moroccan Meatballs with Couscous