Lady Aga

There seems to be a little bit of a fear of what to do and how to prepare cous cous. How do you turn a pack of something that looks dull in to a dish that is truly amazing. Just great with all my other outdoor dining dishes (see my recipe blog for details)

When I visited Belgium I prepared this dish with the tzatziki, tandoori chicken, rosemary  garlic potatoes and the chilli and ginger dip a great basis for a barby! It was a massive hit.

Belgium serves some of the best food I have ever had in the world I would say its Europe’s little hidden treasured gem!

Once you have this basic cous cous recipe you can experiment and add all sorts different bits! Watch the blog recipes for new ideas!

Cost of servings for up to 6 people approximately £3.00

COUS COUS INGREDIENTS

250 mgms of cous cous (purchased in bags from any supermarket – the rice aisle)

1 chicken stock cube.

1 cucumber peeled cored and finely chopped.

250 mgm pack of tomatoes finely chopped.

Fresh mint leaves finely (as much as you feel you like to add – I usually pick about 6 sprigs)

2 desert spoons of mint sauce.

1 bunch of spring onions cleaned and finely chopped.

olive oil (optional)

seasoning to your taste.

How to prepare my Minty Mediterranean Cous Cous

Pour the cous cous in to a bowl and add the chicken stock cube, crumbed.

Pour over the cous cous medium hot water, covering the grain and a little more.

Allow to absorb stirring occasionally to fluff up. make sure stock cube has dissolved.

When nice light and fluffy chill in the fridge for 30 minutes.

When cool add mint sauce.

Chopped cucumber.

Chopped tomatoes.

Chopped Spring onions.

Give it a good mix to get all the flavours working through the cous cous.

Decant in to a serving bowl and garnish with fresh mint.

Done and delicious…..also very healthy.