Couscous

Appears in
Ripe Recipes

By Angela Redfern

Published 2010

  • About
A bay leaf, or vegetable or chicken stock is a great way to flavour the couscous.
  • 1 cup dried = 3 cups soaked
  • 1 cup couscous to 1 cup boiling water or liquid stock
In a large heatproof bowl place the couscous, a pinch of salt, freshly ground pepper and a dash of oil.
Stir though and smoothe down to achieve a level surface. Pour boiling water or stock over the couscous and cover with cling film and set aside for 10 minutes. Remove cling film and separate any clumps with a fork.