Couscous: North-Africa’s answer to pasta

No Cooking Required

Ingredients

500 gr (1 lb.) medium grain semolina couscous (do not use fine)
500 ml (16 fl. oz.) boiling water
2 tbsp extra virgin olive oil
2 tbsp melted butter
300 gr (10.5 oz.) cooked chickpeas
1 tbsp sea salt

Method

Bread is great but it’s this couscous that’ll soak up all the stew!

Couscous on its own is quite bland. An easy way to overcome that is by using butter and adding chickpeas!

Method:

Combine dry couscous, salt, oil, melted butter and chickpeas in a dish with a lid.
Pour over boiling water, stir to combine, cover and allow to swell for about 5 minutes, fluff with a fork and serve immediately.

Tip: Serve couscous with a tajine, and a variety of Levantine dips such as hummus or baba ganouj.

Share with friends:

Recipes
to suit
all tastes

How sophisticated: smoked salmon pizza with dill and sour cream

Preheat your Fornetto oven, or your kamado or smoker to 250℃*. If using your conventional oven or barbecue, heat it to the maximum and monitor your pizza for doneness. Prepare

Guacamole, Por Favor!

In a large bowl combine all the ingredients except the avocados and tortilla chips. Peel and remove the pits from the avocados. Cut the avocado coarsely and add to the

Tandoori chicken and Naan bread

TANDOORI CHICKEN Skin the chicken and score in two or three places. Mix the yogurt, Tandoori Masala, lemon and Ghee well in a bowl. Add the chicken and coat evenly.