Extra Easy caribbean lamb and cous cous

Discussion in 'Slimming World' started by Chuffy_29, 20 June 2009 Social URL.

  1. Chuffy_29

    Chuffy_29 Bring it on!

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    Morning All
    I'm making caribbean lamb from the original cookbook, and having it roast veges and cous cous (EE) has anyone got any suggestions how to "jazz up" the cous cous so it's not too dry or boring?
     
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  3. cocktailprincess

    cocktailprincess Still rockin' it

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    The real thing that makes a difference is to use chicken bovril in the water when you cook the cous cous. (about 1 teaspoon)

    With spicy lamb I would be tempted to add some sultanas and fresh coriander for extra taste and colour.

    You could add some dried cumin and chopped spring onions to give it a little spice

    yum yum
     
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  4. Chuffy_29

    Chuffy_29 Bring it on!

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    Good idea on the bovril i'll try that and i'll add some dried fruit too as i haven't planned any syns yet! thanks
     
  5. charlottegrace1

    charlottegrace1 Gold Member

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    Will be round later hun, it sound delish. Dried appricots would go well with the lamb in the couscous, and cook it in a bit of stock as already suggested. Chopped fresh tomatoes and mint would add a bit of flavour moisture to it too.

    Enjoy xx
     
  6. Donnie46

    Donnie46 Slow but sure....

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    Thank you both of you for your idea's about cous cous, I can never think of anything to 'liven' it up so this info is a great help, thank you.
     
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