Couscous is extremely versatile, easy to prepare and you can serve it with almost anything. When I was living alone on campus, I didn't bother cooking anything fancy for myself so I was basically living on couscous. I would cook couscous for dinner and pack the leftovers for lunch. I'd mix and match random ingredients like caned fish, corn, courgettes, bell peppers...anything that doesn't require cooking. Because of its ease of prep and versatility, I still make couscous very often but of course 'fancier' ones to please the wild boar. This combo is currently my favourite, the lemon goes really well with the salty halloumi and try to use fresh herbs, it makes a huge difference!
- 1 cup couscous
- 1 tsp cumin powder
- 1 spoon Knorr chicken powder
- 1/2 tsp sugar
- 1 1/4 cup hot waterTo cook:
- 1 courgette - cut into small cubes
- 200g mushrooms - quartered
- 150g halloumi - cut into small cubes
- 1 tbs balsamic vinegar
- SaltOther ingredients:
- 1 handful fresh parsley - coarsely chopped
- 1 handful fresh coriander - coarsely chopped
- 5 slices sundried tomatoes - coarsely choppedOther seasonings:
- Fish sauce
- Freshly ground black pepper
- 1/2 Lemon's juice
- Combine couscous, cumin powder, Knorr chicken powder, sugar and hot water in a large mixing bowl. Cover and let stand until water is absorbed, about 10 mins. Fluff with a fork.
- Heat up a bit of oil in a pan. Add courgette, mushrooms, balsamic vinegar and a pinch of salt, cook until dry. Add this to cooked couscous.
- Heat up a bit of oil in a non-stick pan. Add halloumi cheese and fry until all sides are browned. Add this to cooked couscous.
- Mix in parsley, coriander, sundried tomatoes and lemon juice.
- Add fish sauce and black pepper to taste.