Couscous is probably one of the easiest, simplest and quickest dishes to put together. Done right and it can be the most satisfying. That’s why I love it. It’s also a great blank canvas; you can really get creative and add whatever ingredients you want, resulting in your own personal masterpiece of flavors.
That’s why it just seems ludicrous to include a recipe for couscous. As long as you know how to cook (I wouldn’t even call it cooking) the couscous properly, and have a relatively good eye taste for ingredient pairing then you can’t go wrong!
That’s why I went ahead and included the recipe for this couscous, because I’m just ludicrous. But, also because I serve this particular couscous with a lamb stew, I’m sorta known for making. The flavors in this couscous have been well thought out using spreadsheets & graphs & a lot of mathematical genius that I just don’t have, to create the finest compliment to the lamb stew. It’s really tremendously delicious and the recipe for the stew is soon to follow, I hope…
See, I actually managed to put together a video recipe for the lamb stew over three weeks ago, only to find out later when it came to editing, that because I used my friend’s professional camera, the footage needed to be edited in Final Cut Pro.
Uh. No. I need it to work in iMovie.
So, finally another friend came to the rescue and I should have all the video footage in correct format today. Which means I’ll have the recipe for the lamb stew up before I go off Wonking tomorrow…
- 90g hadrawi dates, seeded and finely chopped
- 25g flaked almonds, toasted
- 15 leaves of mint- chiffonade
- 200g couscous
- 250ml stock of choice or water-boiling
- Olive oil-bout 1-2 tablespoons
- Lemon-to taste
- Salt and pepper
- In a deep pyrex bowl, add the couscous then pour over the boiling stock, olive oil, salt and pepper and lemon juice if desired.
- Give it a quick stir and cover well with a plate or the likes. let it sit for about 6 minutes.
- In the mean time, prep all the other ingredients. Toast the almonds in a dry pan, shaking continuously for about a minute.
- Add all the ingredients to the couscous and mix well.
- Serve alone or with the soon to be disclosed lamb stew.