zesty and crunchy

Soak 200gms of cous cous with 2 cups of hot stock or boiling water, fluffing with a fork every now and again.  Add a bit more water if it is not quite soft enough. I work on a ratio of 1 cup of boiling water or stock per 100gms of cous cous.

Chop up 4-6 spring onions, a handful of coriander, a handful of toasted almonds and add to the cous cous.  Squeeze over the juice of a lemon and grate over the zest.  Add a splash of olive oil and season with Maldon salt, freshly ground black pepper and a pinch of dried chilli flakes. Add a punnet of mung bean sprouts.

I loved the crunchy texture form the sprouts and the almonds.  I think a few fresh orange segments would work very nicely in this salad and perhaps more chilli.

3 Comments

  1. karien buter

    I made the couscous last night and served it with your paprika and orange chicken.
    Outstanding. i loved the crunchy beansprouts through the couscous. I put wedges of orange and red chili thru it and used smoked chillies.

  2. Sam

    Stunning to have the cous cous with the chicken. I to love the crunchy bits and your additions sound fabulous

  3. Pingback: World go vegan week and eating less meat | Drizzle and Dip

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