So I do like Couscous. What I like most about Couscous is that it is done quickly and doesn’t require lots of preparation. My friend Nina who worked with me some 5 years ago would just make some couscous as a quick dinner for herself – using just her electric kettle. I was so impressed that I have stored the information in the back of my brain and still remember today.
1 part couscous + 2 parts boiling water + 1/2 bouillon cube
There you go, this is even easier as cake! 🙂 I usually just take my measuring cup and eyeball it. The Couscous will double in volume and is very filling so I use roughly 1/2 cup for 4 portions as a side dish, where I would use 1 cup of rice. Please also read your package instructions and make sure you wait the proper amount of time for the Couscous to rest.
If you have never had Couscous before, try this sort of european style recipe. I once had instant Moroccan Couscous and it was just plain gross. I promise, this is nothing like it! When we have fish at buttonsprouts’ I like to serve this greek style salad with couscous. Very quick and yum and wholesome. What more do you need?
Greek Style Salad with Couscous
- 1/2 cucumber
- 1 bell pepper
- 3 tomatoes
- 1 small glass of green Olives stuffed with paprika paste
- 1 small glass Feta cubes in herb or garlic oil
- 1 handful baby spinach (optional)
- 1/2 cup of couscous
- 1/2 bouillon cube or 1 cup fresh vegetable bouillon
- freshly ground salt and pepper
- Finely dice your vegetables while boiling 1 cup of water in the electric kettle or on the stove. Wash your spinach thoroughly.
- Prepare couscous and the 1/2 bouillon cube in a heat-resistant bowl and pour the boiling water over it. Stir well so the cube dissolves completely. Set aside.
- Spice salad with freshly ground salt and pepper. Drain Olives and mix in.
- Drain Feta, keeping a small amount of the oil aside as salad dressing.
- Fluff up the couscous and mix all ingredients well. Serve with fried fish or fresh baguette!