It’s a Saturday night, 30th November 2019, my 1968 playlist is playing in the background. I had Shazam’ed “Time of the Season by the Zombies” while holidaying in Italy. Gosh, the lyrics they got away with back then are quite scary. I was in the kitchen making this couscous, which became known as OMG This Is Good Couscous after we tasted it. Brian was grilling prawns and and carpenter on the gas weber and we were enjoying a chilled bottle of Fluer du Cap Unfiltered Chardonnay 2016 – what a great vintage it was.
If you are looking for other ideas for couscous try my Pistachio & Sage Couscous
O M G this is good couscous
Ingredients
- 1 cup Divela Couscous
- 1 cup hot water
- 2 tbls olive oil
- ½ tsp salt
- 1 tsp Ina Paarman Chicken Stock powder
- 1 tbls lime zest (from 1 lime)
- 2 tbls pine nuts lightly toasted in pan
- 10 leaves basil
- 2 tbls chopped chives
- 2 tbls chopped flat leaf parsley
- 4 3cm sprigs oreganum
- 4 baby roma tomatoes quartered
- 2 tbls olive oil
- 1 tbls butter
- 1 tsp chopped garlic
Instructions
- In a bowl add the couscous, pour over the salt, oil, stock powder and hot water. Stir and fluff with a fork to separate the grains. Cover with a plate and leave for 10 minutes to "cook"1 cup Divela Couscous, 1 cup hot water, 2 tbls olive oil, ½ tsp salt, 1 tsp Ina Paarman Chicken Stock powder
- Remove plate and fluff again with the fork as the couscous has now absorbed the water and expanded. Clumps will have formed. Add the lime, zest, pine nuts, basil, chives, parsley, oreganum and tomatoes. Stir through so ensure an even mix1 tbls lime zest (from 1 lime), 2 tbls pine nuts, 10 leaves basil, 2 tbls chopped chives, 2 tbls chopped flat leaf parsley, 4 3cm sprigs oreganum, 4 baby roma tomatoes quartered
- In a small pan add the olive oil and butter and when bubbling add the garlic. Stir for 30 seconds and then pour over the couscous and mix in to coat the grains.2 tbls olive oil, 1 tbls butter, 1 tsp chopped garlic
- Couscous can be re-heated when ready to serve or serve at room temperature.