Couscous Flax Seed Porridge Food

CREAMY COUSCOUS PORRIDGE

Steps:

• THERMOMIX METHODPlace milk into mixing bowl and heat 5 min / 90°C / speed 2. Add all ingredient except for the coucous and mix 20 sec / reverse / speed 1. Add couscous and mix 20 sec / reverse / speed 1. Leave mixture to rest in the mixing bowl with the lid on and mc in place and the warmth will cook the couscous (aprox 15 mins). Fluff with a fork to serve.NON THERMOMIX METHODPlace milk in a saucepan over med high heat and heat but don't allow to boil. Once milk is hot turn off the heat, stir through all ingredients until well combined then cover with a lid and allow to sit for 15 mins. The couscous will cook in the warmth of the milk, fluff with a fork to serve.

COUSCOUS PORRIDGE

Steps:

• Bring the rice milk to a boil in a saucepan over medium heat.
• Stir in the couscous, raisins, cinnamon, and honey; return to a boil.
• Cook over medium heat for 10 minutes; the porridge should be a bit soupy, so add more milk if needed.

SEVEN-VEGETABLE COUSCOUS

Steps:

• For the stew: Put the garlic, turnips, onion, carrot, fennel, raisins, ginger, salt, cumin, paprika, sugar, turmeric, cloves, and cinnamon in a large soup pot with a tight-fitting lid. Add 2 cups water and bring to a boil over high heat; cover, reduce the heat, and simmer until the vegetables are somewhat soft, about 10 minutes. Halve and seed the butternut squash and cut it into wedges. Tie parsley sprigs together with kitchen string. Add squash, zucchini, chickpeas, and parsley sprigs to the pot. Using your fingers and working over the pot, tear the tomatoes into big pieces and add them to the pot with their juices. Simmer the stew, covered, until it is slightly thick and fragrant, and the vegetables are fork tender but not mushy, about 15 minutes. (You can test the vegetables a bit sooner, remove them as soon as they are tender, and return them to the pot when you are ready to serve. All the vegetables should be tender enough to cut with the side of a fork, but still hold their shapes.) Remove cinnamon sticks.
• For the couscous: Bring water to a boil with the butter and salt in a small saucepan. Stir in the couscous, pull the saucepan off the heat, cover, and set aside until the water has been absorbed and the couscous is plump, about 5 minutes. Transfer to a bowl and fluff with a fork.
• To serve, spread the couscous over a large serving platter and, using a slotted spoon, mound the vegetables in the center. Pour some of the broth over the vegetables and sprinkle with the almonds. Pass the remaining broth and the harissa, if desired, at the
• table.

COUSCOUS FLAX SEED PORRIDGE

Steps:

• Mix all ingredients together in bowl. and microwave for 2mins on high. Stir and further cook if required.