Side dishes usually take the sidelines at meal times. We sometimes over think the main entree and just spin the roulette and randomly choose the sides. Rice, potatoes, vegetables usually go on the boil just to make things easier.
I was so glad I when discovered couscous. Couscous are tiny granules made with semolina which is the staple food of North African countries. Couscous is one of the side dishes that I like serving with grilled meat. Its mild taste makes it a perfect base for other ingredients.
It is by far the easiest carb to make.After adding boiling water, it is ready in five minutes. You can then add whatever flavouring you like or serve it plain with a drizzle of olive oil and a dash of salt. I like it best mixed with a lot of dried fruits and nuts, good olive oil and a squeeze of lemon juice.
It is an ideal side dish for both barbecues and stews. Although it is a good cupboard staple, I try not to keep it on stand by for too long as it loses its freshness rather quickly.
1 1/2 c. dry couscous
1 1/2 c. boiling water
3 tbsps. extra virgin olive oil
12 apricots, cut into small cubes
1/3 c. sultanas
1/4 c. pine nuts, toasted
2 tbsps. chopped parsley
1 1/2 tbsp. lemon juice
2 tsps. ground coriander seeds
2 tsps. salt
1 tsp. sugar
1/4 tsp. black pepper
Put the cous cous in a mixing bowl. Pour the boiling water, add the olive oil and give it a stir. Cover with cling film and leave for about five minutes. It is ready when the grains have absorbed all the liquid and the grains have plumped up. Fluff up with a fork. Add all the ingredients and stir. It is now ready to serve.
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This will go well with
|Barbecue Leg of Lamb with Rosemary and Garlic|
|Mediterranean Style Barbecue Chicken|
|Lamb Hotpot with Apricots and Honey|