Giant Cous Cous with Red Peppers and Pomegranate Molasses

Giant Couscous with Peppers & Pomegranate Molasses (1)

My new best friend, Yotam Ottolenghi, mentions giant cous cous (or Mograbieh) more than once in his cookbooks. I was keen to try it and surprised to come across it in a local supermarket.

Cooking instructions vary, I expect, from make to make but generally it seems to be cooked very much like pasta (i.e. boiled) and not like the traditional cous cous I am more familiar with.

I cooked mine in vegetable stock and left it quite “wet” when done, then mixed it with chopped roasted peppers, flaked almonds, some olive oil and lemon juice, salt & pepper and a tablespoon of pomegranate molasses.  I served mine with a grilled steak and some avocado. It was a great side dish. I think with other flavours or vegetables it would make a lovely vegetarian main or a filling salad dish.

Giant Couscous with Peppers & Pomegranate Molasses (4)

Would I buy it again? In all honesty, unless it was on special offer, probably not, I think I’d rather have pasta or cous cous and not pasta type cous cous, but I’m glad I tried it.

Maybe I’m just an old fashioned girl at heart…