Cous cous is blessing in terms of fast food it is also a great base for strong flavours as it doesn’t have much of its own.

It is however a wheat based product, so not gluten free or suitable for those sensitive souls. On the plus side it contains approximately 15% is protein, so good as part of the daily protein requirements for vegetarians.

We have also added some Nori which is mineral rich seaweed, in the form of dried flakes.

This recipe is fresh, light and yet helps to fill you up if you want something extra with a salad. It is also good as a base for adding more veg or fish, maybe prawns?

Prep time: 5 minutes
Cook time: Standing time around 5 minutes
Resting time: as above
Ingredients
Serves 4

  • 250 g cous cous (½ packet 500 g packet)
  • Approx. 420 mls vegetable stock
  • 2 cloves garlic, crushed
  • 1 bag of Watercress, rocket and spinach salad, roughly chopped
  • 1 dessertspoon of Green Nori flakes
  • 1-2 Dessertspoons of extra virgin olive oil
Method

  1. Check the manufactures instructions cooking instructions. Usually these will tell you to cover the cous cous with fluid.
  2. For this use vegetable (bouillon) stock probably around 400 – 500 ml.
  3. When you make up the stock, crush the garlic into it before poring over the cous cous and leaving it to stand for 5 minutes or so.
  4. When it has stood for the allotted time, fork over, add the olive oil and Nori flakes
  5. Season further if needed.
  6. Add the chopped salad leaves and serve before they wilt too much.