This easy and filling couscous recipe is here by popular demand. It’s one of my most requested recipes and can be served a a side dish with lamb cutlet, backstop, roast, with steak, chicken, fish – basically anything. It keeps in the fridge for a few days and you can warm it up to add to a salad.
- 1.5 cups Israeli pearl couscous – my favourites are Mayers or Chef's Choice
- 1 tablespoon vegetable stock paste – A.Vogel Herbamare Bouillon has the best flavour otherwise Vegeta Gourmet Vegetable Stock Powder is good
- 1 tablespoon olive oil
- 2.5 cups boiling water
- Add a bit of EVO and fresh herbs
Heat the olive oil in a non-stick saucepan. Add Israeli pearl couscous and lightly toast grains until they glisten. Add the vegetable stock paste and boiling water and stir, moving off the heat. Lower to medium heat and cover the pan. Allow to cook, stirring occasionally, for 5-10 minutes.