Over the last two weekends I have participated in a bushwalking course and helped cater for a medieval feast. In the next few weekends I am camping with a bunch of mates, going to Melbourne and The Gold Coast Supanovas and marching in an ANZAC day parade. Suffice to say I am a busy person at the moment. This is one of the reasons I have moved my posts to Monday. I am hoping It will give me a little extra time to get myself sorted out each week (especially when it comes to taking photos).
Todays post was Inspired by two of the afore mentioned activities. Couscous is a regular side dish at the medieval events I attend and it makes for a super simple light weight (for hiking) meal of its own. Its also very versatile and extremely easy to make.
And so I present you with couscous three ways as a side dish, As a meal and as a breakfast. Couscous is an ugly food for photographing but is delicious anyway.
For all three recipes the method is the same.
1. Place the couscous in a heat proof bowl (preferably 1 with a lid) then add the water.
2. Cover the bowl and allow steam for 2-3 minutes.
3. Stir through with a fork to break up the couscous.
4. Stir through the rest of the ingredients.
The ingredients for each are as follows:
As a Side dish (serves 4)
1 cup Couscous
1 cup of boiling Water
3/4 cup Raisins, Sultanas or Dried Cranberries
1/4 cup toasted Pine Nuts (optional)
1 tsp Veg Stock powder (or 1 stock cube)
As a meal (serves 1)
1/3 cup Couscous
1/3 up boiling Water
1 small tin of flavoured tuna
1/4 cup Sultanas
1/4 cup Almonds
As Breakfast (serves 2) – Serve with Yogurt
1/3 cup Couscous
1/3 cup boiling Water
1/4 cup dried fruit of your choice (I use saltines and cranberries)
1/4 cup nuts of your choice (I use almonds or pistachios)
1/4 tsp ground Cinnamon
1/4 tsp ground Cardamon
1/4 tsp ground Nutmeg
2 tbs of Honey (or to taste)