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index » food » Kick Ass Couscous
I dreamt this up at Christmas when I accidentally bought the wrong kind of peppers for another dish I was making. It worked so well that I made it another couple of times, and I reckon its now fit for public consumption. Having past the litmus test of satisfying my fussy flatmates anyway.

As an accompaniment this serves 4, but if you up the vege it could easily be a meal by itself.

Grilled Vegetables:


Choose an asortment of vegetables suitable for grilling, in quantities enough to make a full meal or less if this is just a side dish. You could use Zucchini/Courgettes, Capsicums, Tomatoes, or Baby Leeks maybe. My favourites are Chinese Eggplants (The long narrow, light-purple ones), Asparagus and Field Mushrooms.

Prep the vegetables so they are in suitable shapes for grilling, then season liberally with Salt & Pepper, cloves of finely diced Garlic to taste and plenty of Olive Oil. Once your Couscous mixture is done, start grilling the vegetables, it doesn't matter so much if some finish quicker than others as you place them on top of the Couscous as they are done, so any juices will just end up as more flavouring, totally sweet huh?

Couscous:


250gm Couscous
1 1/2 cups Water
2 T Olive Oil
1 Brown Onion
1 T Olive Oil
2 T Honey - I use Manuka honey cos its delicious.
8-10 halved Pickled Sweet Piquante Peppers -depending on how much heat you like. (I have found these at a couple of different supermarkets. The peppers themselves are bright red and are about 2-3 cm long and almost as round. They're kinda like mini bell peppers in a way. But hot.)
1 handful Sultanas
Salt & Pepper

Slice the onion, then brown in 1 T of Olive Oil. Once the onion is brown add the honey until it has melted into a choice dressing like consistency.

As the onions are browning drop the Couscous into the Water that you have sensibly brought up to boiling point after you have seasoned it with salt and added the remaining oil. Stir your couscous as you put it in so its not lumpy. Put a lid on it for a minute or so, then check to ensure the water has all evaporated. Dump all the rest of the ingredients in and stir. You're pretty much done. Just check for seasoning before placing your grilled vegetables on top and serving.

This is seriously tasty stuff. The couscous itself is quite mild, with a sweet hot background flavour, that doesn't overwhelm the flavour of the grilled vege at all. My Aunty LOVES it. Just be careful, some people can't handle chillis/peppers, even pretty mild ones like these.







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posted on Tue, 27 Feb 2007 at 7:55 PM » permalink
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