The staple food of North Africa and is made from fine semolina. Traditionally the couscous is steamed over a pot in which the meat or veggies are cooked. In here we find mostly the instant couscous which just needs to be added into a pot of boiling water and stock. Cover and allow to stand for 5 minutes or as per the instructions on the packet.
Well this is also one of my standbys when I need to make something quick. Its perfect with stew.
You need –
- Couscous – 1 cup
- Chicken stock – 1/2 cup
- Water – 1/2 cup
- Bacon – 150 grams (chopped in small pieces)
- Bell pepper – 1 (I used 1/2 of yellow and 1/2 of green). Finely diced
- Paprika – 1 teaspoon
- Garlic – 1 clove, minced
- Olive oil – 1 tablespoons
- Lemon juice – 2 teaspoons
- mint leaves – finely chopped, 2 teaspoons
How to –
In pot, bring the stock and water to boil. Turn off the heat add the couscous, cover and allow to stand for 5 minutes or until the liquid is all absorbed. Fluff with the fork occasionally.
Heat 1 teaspoon of olive oil in a pan, add the garlic while the oil is still cold and cook till soft over low flame. Add the bacon and fry till crispy. Add the paprika and stir briefly.
Now add the bell pepper and cook for 2 minutes. Make sure not to over cook the bell pepper.
Turn off the heat and add the bacon-bell pepper mixture to the couscous. In a small bowl mix the remaining olive oil and lemon juice and drizzle over the couscous; toss well to combine. Garnish with chopped mint leaves, parsley and serve.