North South East West Couscous |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 2 |
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I just made this up, off the top of my head and had it for dinner this evening. It's one of the best dishes I've ever made I have to say! I named it that because it's got such a mixture of ingredients, it seems almost international ... it's a bit Moroccany, a hint Indian, un poco Mexican, and ligo Greek!!! There's soy sauce in there too, so I guess some China is in there as well!!! I hope someone out there finds this recipe useful, enjoyable to make, and yummy to eat! :) Ingredients:
1 red pepper, finely chopped |
1 medium red onion, finely chopped |
2 -3 small green chili peppers, finely chopped |
1/4 cup red lentil |
1/2-3/4 cup couscous |
1/4 cup black olives, sliced or chopped as preferred |
2 cloves garlic, crushed |
milk, splash (soya if you're vegan!) |
1 tablespoon margarine (soya if you're vegan!) |
1 teaspoon cracked black pepper |
2 teaspoons coriander |
1 teaspoon chili powder |
oregano, pinch |
mixed herbs, pinch |
Directions:
1. Add freshly boiling water to the couscous in a plastic tub, with 5 splashes of lemon juice and 5 splashes of soy sauce.
2. Place the lid on the tub and leave for 10 minutes.
3. Chop the pepper and onion very finely and fry together in a little sunflower oil.
4. Rinse the lentils with water and add them to the pan, with the margarine and a good splash of (soya) milk.
5. Add the crushed garlic.
6. Turn the heat down so it doesn't burn, and keep stirring!
7. Add the chilli pepper, deseeded and finely chopped, along with the spices and the black olives.
8. Mix well.
9. Add the couscous to the pan and mix thoroughly OFF the heat and serve immediately.
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