Vegetable Cous Cous

I often forget that it’s OK to post really simple dishes on the blog sometimes. I get caught up in complex curries and the like but often, I prepare really simple and really tasty accompaniments to the main event of my meal. One such tasty dish is cous cous. I love the stuff. I make it often to sit with Middle Eastern stews and African tagines. Mostly, I’ll just serve it plain, but other times, especially if i’m trying to up the vegetable count, I’ll mix with veg and herbs. It makes for a substantial all-in-one side, which is a bonus. I mix and match what I add, but this version features carrots and beans, which went perfectly with the fish in tomato sauce I served it alongside. Very satisfying.

INGREDIENTS:
Serves 2-3
1 cup cous cous
2 tablespoons extra virgin olive oil
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 cup French beans (cut into small pieces)
1/2 cup carrot (diced)
1/3 cup fresh dill (chopped)
1/3 cup fresh parsley (chopped)
1/3 cup fresh mint (chopped)
1/2 lemon (juice of)
freshly ground black pepper

DIRECTIONS:
Pour the cous cous into a large bowl. Pour over 1 cup boiling water, the olive oil, cumin and salt. Cover the bowl and leave for 10-15 minutes.

Meanwhile, bring a small pan of water to the boil. Cook the vegetables for 4-5 minutes until cooked but not soft. Drain and set aside.

Fluff up the cous cous with 2 forks then stir in the vegetables, dill, parsley and mint. Squeeze of the juice of half a lemon and season with black pepper and more salt if needed.

SERVING:
Serve alongside whatever takes your fancy!

  • Well, you could have it just the way it is, alone. That sounds lovely for me, too.

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