This vegetarian or vegan couscous can be served as a main meal or an acompaniment. Made to go with Morocan Lamb, the delicate flavour of mint compliments the Moracan seasoned lamb perfectly. This couscous also makes a perfect salad base, ideal to be eaten hot or cold.
Ingredients :
110 g of Plain Couscous
160 ml of Boiling Water
1 tsp of Smoked Paprika
1 tsp of Vegetable Bouillon powder or 1 Veg Stock Cube.
1/4 tsp of Black Pepper
3 tsp of Mint Sauce
10 g of Salted Butter
Fine diced Peppers & Red Onion (Optional)
Method:
Mix together the Smoked Paprika, Vegetable Stock & the Black Pepper into a small bowl and set aside.
Measure out 110 g of Cous Cous into a plastic container. This should serve two nicely but could probably be streached to three as an accomaniment.
At this stage you can dice up 1/4 of a Yellow or Green pepper and 1/2 a Red onion if you are going to add this to the cous Cous.
Bring a kettle of water to the boil then measure out 160 ml into a measuring jug. Add the 3 tsp of mint sauce to the water and mix it together.
Combine the spice mix that you made up earlier into the dry Couscous and mix it all together with a fork.
Add the onion and peppers at this stage (Optional)
Pour on the 160 ml of boiling water and mint on to the Couscous and combine it with a fork so that all of the Cous Cous is soaked.
Cover with a lid and let the Couscous Absorbe the water for 5 minutes.
Add a lump of butter and mix it in with a fork.
Serve piping hot as a snack or side dish or Cold as a salad.
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