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Friday, 11 April 2008

Couscous with Vegetables

I was short of inspiration this morning as to what to cook for lunch or brunch rather. I started rummaging through the kitchen in search of something that would really satisfy me. I was having one of these days where nothing seemed good enough to eat. Then, I saw this packet of couscous! And that was it! I haven’t had couscous for a while so I just tossed in some veggies and voilĂ ! In less than 20 minutes my veggie couscous was ready.


I didn’t spend much time calculating the exact measure of each ingredient. But this is very customizable anyway.


40g uncooked couscous (or 1/3 cup)
½ teaspoon ground coriander seeds
2 tablespoon vegetable oil
150ml water
1 small carrot
80g boiled chick peas (1/3 of a can drained) – Keep the rest for other uses
50g sweet corn (frozen or canned)
3-4 pitted black olives
Salt and pepper to taste

  • In a non-stick pan, pour 1 tablespoon of vegetable oil.
  • Add the carrots and sweet corn.
  • Cook on medium heat for about 10 minutes, stirring occasionally.
  • Add the chick peas and stir twice; set aside.
  • In the same pan, bring the water to boil.
  • Add 1 tablespoon oil, couscous and coriander seeds.
  • On low heat, allow the couscous to absorb the water.
  • Turn off heat and allow the couscous to cool a little.
  • Separate the grains with a fork
  • Add the vegetables, black olives, salt and pepper to taste.

Serve with some salad leaves.


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