Cous cous- I'm s@#*% at it!
Discussion
Dice a red pepper and an onion. Fry them in olive oil until they go soft. Add a teaspoon of fennel seeds and stir it for a minute. Add a teaspoon of ground coriander and stir it all about for another thirty seconds. Chuck in 250g of the dreaded cous cous. Add a litre of vegetable stock and the juice of half a lemon. Bring it to the boil, then take the pan off the heat and leave it for 15 or 20 minutes until all the stock has been absorbed. Fluff it all about a bit with a fork just before serving.
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