I love using boiling hot veggie or chix stock, add in the couscous, and then in a separate skillet saute some shallot and garlic in butter, and once the couscous is done, fluff it up and add the shallots & garlic, plus some chopped cilatnro, cashews, and golden raisins. NOM
Boil the couscous in veggie broth. Fry some slices of halloumi in a dry pan on high heat until they get some golden brown colour. Fry red onion, garlic and some julienned carrots together, add a splash of stock and some raisins, spice as you like though ras el hanout is brilliant with this. Any north African spice mix, really. Add onion mixture to couscous, along with a bit of oil or butter, then top with halloumi slices. Most excellent.
Comments 4
with or without red wine vinegarette
best breakfast/lunch/dinner ever
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