Couscous – Two Ways

Now that the heat seems to have arrived (and looks to stay), we make the shift to summer food. Fast cooking, not so much time spent in the kitchen, and a lot of cooking on the barbecue…as long as we can find a shady spot for it.

Couscous ticks a lot of the boxes as it´s so quick and easy to prepare, and provides a blank canvas to work with. I´m sure many of you have your favourite ways of preparing it, and I´d love to hear what they are. Here are a couple of ways I´ve served it recently. Both versions serve 4 as a side dish and were made with 1 cup of cous cous prepared according to the packet instructions and served chilled.

Couscous with Mushrooms and Courgettes

  • 1 medium onion, 1 cup mushrooms and 1 medium  courgette all finely chopped and sautéed until soft.
  • Mix with the cous cous, season and dress with olive oil, lemon juice and some finely chopped parsley.

Couscous with “Gazpacho”

  • Inspired by our summer favourite, I mixed the cous cous with finely chopped red onion, tomato, cucumber, green pepper and mint and dressed it (after seasoning) with olive oil, white wine vinegar and some finely chopped mint.

Two simple dishes to inspire and feed you.

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