Humble 'lil Couscous

Such a humble dish, but so easy to prepare and even easier to alter.

To make Couscous, pour the relevant amount into a bowl, and cover with boiling water. Close the bowl off with cling wrap or an air tight lid for approximately 2 minute or until the water has been absorbed. Use a fork and mix to get rid of any lumps and add a lump of butter, some salt and pepper and you're done.

Some variations, using the already prepared couscous

Herb Couscous

Lightly fry a chopped onion
Add 2 cloves of finely chopped garlic and a teaspoon of cumin seeds and fry
Finely chop a handful of fresh parsley, basil, and sage.
Add a dollop of olive oil and turn your herbs into the couscous
Squeeze the juice of one lemon over
Garnish with a fresh sprig of Rosemary

Italian Couscous

Lightly fry a chopped onion
Add 2 cloves of finely chopped garlic and fry
Add a dollop of olive oil
Finely chop a handful of parsley
Pit and chop approximately 4 olives
Rehydrate and coarsely chop a handful of sundried tomatoes
Crumble a wedge of feta cheese
Sprinkle +/- 1 tablespoon of Robertsons mixed herbs over and stir all the ingredients through

Summer Couscous Salad (A little more difficult but well worth it)
1 Chicken stock cube, prepared
Soak your couscous in the chicken stock rather than in boiling water
In a bowl whisk; 1 teaspoon sugar, 1/2 a teaspoon Dijon mustard, 1 tablespoon lemon juice and 1/4 cup brown vinegar
Cut one pack cherry tomatoes into quarters
Peel and cut on medium sized cucumber
Finely chop 3 spring onions
Add a dollop olive oil to your couscous
Crumble a wedge of feta over the couscous
Turn your salad ingredients into the couscous
Add your dressing and stir through
Garnish with some finely chopped parsley