Herby Couscous Food

HERBY COUSCOUS WITH CITRUS & POMEGRANATE DRESSING

Steps:

• Place the couscous in a shallow bowl, then pour over 200ml boiling water. Cover the bowl with cling film, then leave for 5 mins until the couscous has swelled up and absorbed all of the water. Ruffle with a fork to separate the grains, then stir through the pomegranate seeds and herbs.
• Make a dressing by mixing together the orange juice, white wine vinegar and olive oil, then stir into the couscous. Season well with salt and serve.

HERBED COUSCOUS

Steps:

• Melt butter in a medium saucepan over medium heat. Add the shallots, cumin, and fennel seeds; cook, stirring frequently, until shallots are translucent, about 2 minutes. Add couscous, chicken broth, and salt. Cover; reduce heat to low, and simmer until liquid is absorbed, about 5 minutes. Remove from heat, and stir in parsley, sage, and marjoram. Serve hot.

HOT MUSTARD TUNA WITH HERBY COUSCOUS

Steps:

• Put the onion, lemon zest, juice and 1 tbsp oil into a small bowl, add salt and pepper to taste, then leave to soak for 5 mins until the onion has softened a little. Pour the hot stock over the couscous in a large bowl, cover with cling film and leave for 10 mins until the stock has been absorbed.
• Season the tuna steaks, brush with oil, then pat the mustard powder over both sides. Once the couscous is ready, add the parsley and capers to the onions, stir well, then mix into the couscous with a fork. Heat a griddle pan and sear the tuna for 1 min on each side until medium-rare. Serve the tuna with the couscous and lemon wedges on the side.

COUSCOUS WITH HERBS AND LEMON

Steps:

• Cook onion in 1 tablespoon oil in a 2- to 3-quart heavy saucepan over moderate heat, stirring occasionally, until golden, about 3 minutes. Add garlic and cook, stirring, 30 seconds. Add water and broth and bring to a boil.
• Stir in couscous, then cover and remove from heat. Let couscous stand, covered, 5 minutes, then fluff with a fork and stir in herbs, lemon juice, remaining tablespoon oil, and salt and pepper to taste.

COUSCOUS WITH HERBS AND LEMON

Steps:

• Cook onion in 1 tablespoon oil in a 2- to 3-quart heavy saucepan over moderate heat, stirring occasionally, until golden, about 3 minutes.
• Add garlic and cook, stirring, 30 seconds.
• Add water and broth and bring to a boil.
• Stir in couscous, then cover and remove from heat. Let couscous stand, covered, 5 minutes, then fluff with a fork and stir in herbs, lemon juice, remaining tablespoon oil, and salt and pepper to taste. Serve and enjoy!
• For vegetarian do not use Chicken Broth.