Ingredients / Shopping List
400g Couscous3 tablspoons chopped fresh mint leavesJuice of 1 lemonb1 tblsp olive oil½ cucumber4 tomatoes – de-seeded1 pomegranate
3 tablspoons chopped fresh mint leaves
Juice of 1 lemonb
1 tblsp olive oil
4 tomatoes – de-seeded
Prep to Cook: Mixing bowl, spoon, vegetable knife, chopping board, lemon squeezer, basin, fork, kettle or pan for boiling water
Prep:Put the couscous in a large bowl and pour on freshly boiled water
Allow to stand for 10 minutes
Stir in the diced mint leaves and juice of the lemon
Slice and then dice the cucumber into tiny cubes and mix this in
Skin the tomatoes by immersing them in freshly boiled water for 30 seconds
Stab the tomato with a fork and carefully lift off the tomato skin
Cut the tomato into half and scoop out the seeds with a teaspoon
Dice up the tomato flesh into small cubes
Mix into the couscous and season with freshly group black pepper
Cut the pomegranate in half with a sharp knife
Hold the pomegranate half in your hand with the cut side pointing down
Tap the back of the pomegranate to ‘eject’ the crunchy pips
Repeat with the other pomegranate half
Stir well and serve with salads or dishes such as Lamb Tagine.
Couscous is a stable food in North Africa formed from Durum wheat, a hard wheat. You can buy plain couscous or ready flavoured couscous.
Cooks Know How: Couscous is cheap and easy to use. It requires cooking to make it digestible but because it is granular and small it take only minutes to soften by steaming or simply infusing with boiling water. In this way the starch in the couscous is gelatinised and can be eaten to provide energy in the diet. It has little flavour of its own and is therefore usually cooked with spices, diced herbs, diced vegetables and dressings to moisten it. The ingredients chosen to accompany couscous are usually selected for their colour and flavour and texture, such as the pomegranate. Fresh aromatic herbs also lift plain couscous.