Couscous Three Ways

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.


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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.

5. Enjoy

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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)

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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

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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)

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