Couscous with Everything

I guarantee this is the greatest couscous I’ve ever had. It involves a lot of components but what an impressive dish to bring to a potluck or serve at a dinner party. The leftovers make for fantastic all day snacking.

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What you’ll need: 

  • 2 cups of couscous
  • 3-4 cups of boiling hot veg stock (if you don’t have stock just use water)
  • Two medium sized yellow onions, cut into slices
  • About half a cup or more of almonds
  • A handful of rasins (or dried cranberries)
  • Honey
  • 2-3 cups of fresh baby spinach leaves
  • Torn fresh herbs like mint and parsley
  • Veggies for grilling: I used baby eggplant and bell peppers
  • Pomegranate seeds (optional)
  • Vinaigrette: olive oil, juice from lemons and limes, salt and pepper
  • Butter (optional)

What to do:

To make this relatively quickly, you’ll need to have a few things going at once. In a small saucepan, boil your water and dissolve about 2 stock cubes into the water. Pour the dry couscous into a large baking dish.

In a frying pan, warm up a few tablespoons of olive oil and  cook the onions down for at least 20 minutes on medium heat until they shrink down and get golden brown. While they’re cooking down, drizzle with a bit of honey and make sure to stir often.

Bash up the almonds until they’re all crushed up into small but crunchy pieces. In a very small frying pan, toast the almond pieces on medium heat with a tiny bit of olive oil. Once they become fragrant, turn the heat off and continue to toss the almonds about so they don’t burn.

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When the onions have cooked down, turn off the heat and stir in the rasins. 

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Your stock should be boiling away now. Pour the stock over the couscous, just so that its all covered in water. Cover in plastic wrap and set aside for 10 minutes.

Now, cut the aubergine and peppers into large chunks and toss them in a bowl with a bit of olive oil and some salt and pepper. If you have a griddle pan, grill the veggies until they get a bit charred. No griddle pan? George foreman, BBQ or stick them under the broiler? Turning once.

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Now check the couscous, the water should be absorbed and the couscous should be fluffy. Preheat the oven to about 300 degrees. Fluff up the couscous with a fork and then cut a few chunks of butter and toss them on top of the couscous. Cover with some tin foil and put the couscous in the oven for about 10-15 minutes until the butter melts.

Tear or chop up your herbs and the spinach.

When the couscous is ready. Stir well, and add some salt and pepper. Once it cools a bit add the onions and raisins, almonds, grilled veggies, and the greens. Then squeeze over the juice from a lemon and lime and drizzle with a tiny bit of honey.

Stir everything very well and taste. You might need to add olive oil, more lemon juice or salt. Top with the pomegranate and serve. Enjoy such a vast range of deliciousness inside your mouth!

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This entry was posted in Middle Eastern, Salads, Veg, Vegan. Bookmark the permalink.

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