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Couscous

#2
One of my favourite things to do with it is to make it up with stock (chicken or veg) rather than just plain water and then roast a load of cherry tomatoes, peppers and red onions. Squash some of the tomatoes into the cous cous (it turns a lovely orange colour) and then mix the rest of the veggies through and sometimes I'll add some fresh basil. Lasts for a few days in the fridge for lunches or as a side for a main meal. Enjoy!
 
#3
You can just have it as an alternative to rice as a side dish. There is a recipe in an old SW cook book for morroccan vegetables and cous cous that tastes fantastic. It takes a bit of time to do but it's weel worth it and it's packed with superfree foods too - bonus!
 
#4
I adapted these from a Delia recipe. They have has syns/HEXes but serve 2-3 people as a side/snack/lunch and taste DIVINE so well worth it.

Cous cous, tomato & basil salad in garlic & mustard dressing
- 500g cous cous (cooked weight)
- 100g cherry tomatoes, quartered
- 10-20 basil leaves, chopped
- 1-2 Garlic cloves, roughly chopped
- 1 tsp salt
- 1 1/2 tsp ground cumin
- juice of 1 lime
- 2 tsp extra virgin olive oil (4 syns or part of a HEXB)
- 50g reduced fat feta (1 HEXA) - you can skip this if you like

- Mix the cooked cous cous, basil and tomato in a bowl and put aside
- Crush the garlic with the salt in a pestle & mortar (or garlic - press if you dont have one)
- Add the cumin, lime juice, oil and some freshly ground black pepper and mix well
- Pour over the couscous salad and mix thoroughly
- Sprinkle the Feta over the top to taste




Or this one is slightly different:

Cous cous salad with red onion, basil and garlic & mustard dressing
- 500g cooked cous cous
- 1 small red onion, finely sliced
- 2 cloves garlic, crushed/finely chopped
- About 20 basil leaves, chopped

For the dressing:
- 2 cloves garlic, roughly chopped
- 1 1/2 tsp salt
- 1 1/2 rounded tsp powdered mustard
- 2 tbsp balsamic vinegar
- 1 tbsp extra virgin olive oil (6 syns or 1 HEXB)
- freshly ground black pepper

- Cook onion & garlic in Fry Light for 5-10min until starting to soften
- Meanwhile crush garlic and salt in pestle & mortar until creamy
- Add mustard and work that in
- Add balsamic vinegar, oil and freshly ground black pepper and basil and mix well
- Put cous cous, onion mix and dressing together, mix well and serve

This pic is with it done with lentils but it goes equally well with cous cous
 
#5
I agree with gumbootlou, make it up with stock cube. If your in a rush then it tastes nice enough just like this as a side! I also sometimes put a drop of White wine vinegar in too...
 

MissClumsy

Dreaming of this dress!
#6
I always make mine with stock as well, rather than just plain water - and then I usually chuck in whatever spices I feel like (curry, paprika, chillies etc) straight into the water before I cover up, the couscous then soaks up all spices while cooking and turns lush! :)
 
#7
i always use chicken stock cubes to make it taste nicer i dont like just using plain water i shove a load of black peppper over it and then mix tuna and spring onion in to..i have it as a side with salad and crackerbreads and laughing cows .. very yummy lunch !!!
 


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