Easy Moroccan Style Cous Cous
I had a wonderful and very mixed day yesterday. In the morning we got up early, put our scruffs on and joined our friends for my first ever paint balling experience. If I took one thing away from the whole process it was that paint ball’s really rather painful when they hit your backside. I guess that it’s a pretty big target, never mind eh?
In the afternoon I went kitchenware shopping, this is something I’ve been looking forward to for a long time. I’m not going to lie, I was so excited with the anticipation of filling my kitchen with new items. I’m still in the stage of dreaming about remodelling our kitchen, buying new bits and pieces is keeping me going whilst we save.
After our shopping trip, I lovingly lined up Prestat hot chocolates, real coffee and added even more Le Creuset Kitchenware to the cupboard. My mood quickly started to lift with joy that my domain was starting to feel more like ‘mine‘. Well, ‘our’s’ because he is a great cook but I’m a little over protective over the kitchen, it’s not my greatest personality trait.
Next week I get to host my first ever dinner party at our new home. It’ll be more of a buffet due to the varying ages and eating preferences. But, of course I’ll be serving this Morrocan Cous Cous. I personally think that Cous Cous is so overlooked, it’s completely versatile, cheap and absolutely delicious.
This recipe can be pulled together in no time, it’s perfectly balanced from an nutritional point of view. Finally, this will last for a few day’s sealed in the fridge, which means it’s ideal as part of your weekly food prep.
For the Moroccan spice –
Quarter teaspoon ground cumin.
Quarter teaspoon ground coriander.
A pinch of ground ginger.
Quarter teaspoon teaspoon coarsely ground pepper.
A pinch of turmeric.
A pinch ground cinnamon.
*I know typing a ‘pinch’ is not awfully helpful but it’s just a hint of the flavour and you may wish to tweak to your own taste.
For the Cous Cous –
*115g Dried Couscous
*25g Pomegranate seeds
*1 Tin chickpea’s
*10 Sundried tomato’s (sliced)
Mix together all the spices in a pot/mug/whatever suits best and set aside for a moment.
Boil your kettle, weigh out the couscous and cover in boiling hot water (I’d say a cup or so of hot water will be enough) then mix in the spices and leave to soften.
Chop the sundried tomatoes, pop the pea’s into boiling water to cook, if they are not already prepared (this normally only takes around 10 minutes), drain the chickpea’s and set aside the pomegranate.
Using a fork fluff up the couscous and separate any clumps, then add in all your extra’s, mix and serve.
This is wonderful with chicken, tofu, feta, balsamic glaze…the choices are endless.
Do you have make couscous? Do you plan meals ahead?