Because couscous is so quick to make, I've been making quite a few meals with it lately.
For this salad, I roasted an onion, large yellow pepper and a butternut (all sliced) with some olive oil on 180'C for an hour. Once the couscous was cooked, I added the vegtables and then some fresh basil leaves from the garden. It was very simple, but very tasty.
Showing posts with label mediterranean couscous. Show all posts
Showing posts with label mediterranean couscous. Show all posts
Sunday, February 21, 2010
Sunday, February 7, 2010
red pepper and tomatoe cous cous
(Serves 3)
Fry half a red onion with a bit of fresh basil, a tspn of chilli paste and some baby tomatoes (careful not to pop them) and a big red pepper.
Add this to the cous cous (250g raw) once both look cooked and then mix it all together.
Add some olive oil and balsamic vinegar and top with crumbed feta and fresh basil.
For extra flavour, some garlic, cumin and coriander would go well frying with the tomatoes. To add bulk, add a can of chickpeas or kidney beans.
Fry half a red onion with a bit of fresh basil, a tspn of chilli paste and some baby tomatoes (careful not to pop them) and a big red pepper.
Add this to the cous cous (250g raw) once both look cooked and then mix it all together.
Add some olive oil and balsamic vinegar and top with crumbed feta and fresh basil.
For extra flavour, some garlic, cumin and coriander would go well frying with the tomatoes. To add bulk, add a can of chickpeas or kidney beans.
Subscribe to:
Posts (Atom)