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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 2 |
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Savoury couscous salad. I invented it one day when the cupboards were empty and we were really hungry. The trick is to get the couscous right. It's very hard not to over-cook it! Ingredients:
100 g couscous (loose, not in a boil bag) |
2 tablespoons chicken stock |
1 tablespoon olive oil |
1 teaspoon brown sugar (optional) |
10 sun-dried tomatoes |
1 onion (medium size) |
1 garlic clove |
100 g fenugreek leaves (about a handful) (optional) |
100 g sliced almonds (about a handful) (optional) |
Directions:
1. Cook the couscous: place in saucepan with water (for every cup of couscous, add 2 cups of water), sprinkle chicken stock generously, add one table spoon of olive oil, and leave covered on medium heat. Open cover every now and then and give couscous a stir. DO NOT let the water boil - just slowly cook into couscous until soft. Leave standing and covered for 2 minutes once done.
2. While couscous is cooking, slice onion to small squares and fry separately. sprinkle some brown sugar sparingly to stop onion from burning. Wait until brown and throw into eating bowl.
3. Cut the sundried tomatoes into smaller pieces (but not too small) and add to bowl.
4. Add the almonds to the bowl (if applicable).
5. The couscous should be ready by now. Add it to bowl and mix everything thoroughly.
6. Crush 1 clove of garlic and add fenugreek (if applicable).
7. Mix everything well in the bowl. Enjoy!
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