- cous cous- 200 gms
- stock to cook the cous cous-roughly double, also some stock for this and that.
- onions peeled and chopped- 100 gms
- garlic cloves crushed and chopped – 5 gms
- saffron strands – 3-4 microwave for abt 15 seconds and soak in water
- chilli flakes-pinch
- olive oil- 20 ml , some pomace and some extra virgin. the pomace to cook, and a final few drops of the extra virgin for the flavour.
- vegetables cut in chunks- zucchini, potato, aubergine, bell peppers.tomatoes, cauliflower. these are just a guide, use whats fresh and in season.- abt 250 gms in total.
- tomato paste- 2 tbsp
- thats it really. u can also add some of the preserved lemon to the cous cous. but thats up to individual tastes. the recipe to make preserved lemons shall follow at some stage or the other.
- fresh herbs- parsley, is good, basil can be fantastic, in Lil bits.maybe some marjoram.
- heat the pomace olive oil, add garlic, onions, and saute saute add tomato paste and chili flakes and hold. now 2 ways to go ahead.
- either you roast the vegeables in an oven and add or u blanch in oil, and add, all depends on which direction yr heart decides to take, burst the arteries, or not soo much.oh the tomatoes dont fry pls.
- then add some stock to the sauteed mix and simmer with the vegetables.add the saffron.hold.
- heat some more stock up and add the couscous. and some extra virgin olive oil this time. add just enough to cover up the cous cous, and let it soak in the stock. take off the fire and over and keep. stir through with a fork, and hope that you haven’t over cooked it.
- serve the cous cous with the vegetables on the side the juice of the vegetables should be nice and reddish , and little bit oily u know just luscious..yeah yeah thats the way forward.
. . . → Read More: cous cous with vegetables – serves abt 4..
