Cous-cous (50g)
Hot water (120 ml)
Salt & Pepper
Ground cinnamon (tsp)
Mustard seeds (tsp)
Ground cumin (tsp)
Ground coriander leaf (tsp)
Ground mixed spice (tsp)
Dry chopped mint (tsp)
Dry chopped parsley (tsp)
Vegetable stock cube
Spray oil
Sultanas (a handful)
Dried onions (a handful)
Fresh flat-leaf parsley (one stalk rinsed, and chopped-up with scissors)
Lemon juice (a dash)

01. Put the kettle on!

02. Squirt a small saucepan with spray oil. Four or five squirts should do it. Heat to a high temperature and remove from heat.

03. Add 120 ml of boiling hot water to a jug, along with one veggie stock cube and a handful of sultanas.

04. Add the cinnamon, cumin, mustard seeds and ground mixed spice to the oil and sort of spread the bottom of the saucepan with the spices.

05. Add dry cous-cous to the pan, and pour in the stock and rehydrated sultanas - don't pour in until the sultanas are plump and rehydrated!

06. Add a handful of dried onions. You want these to stay a bit dry.

07. Stir the mix with a wooden spatula and return the pan to the heat.

08. Add a dash of lemon juice, the dried mint, parsley and coriander. A shake of dried garlic granules would be good too.

09. Finally, remove from the heat after 60 seconds or so, and chop some flat-leaf parsley into the mix. Season with salt & pepper and allow to cool whilst preparing a salad of spinach leaves, baby plum tomatoes and olives.

It tastes amazing.

what is a sultana?

Yummy!!

I love Cous-cous. I will try this recipe this weekend and let you know how I go.

-dances- I love cous-cous!

sweeeett i love that stuff and i love recipes!

GirlBrother said:

It sounds delicious. I haven't had cous-cous in a long time. I'd like to try your recipe. Aren't Sultanas a type of grape? I suppose I could substitute it if I can't find it at the local market.

tinaz said:

A dried grape. Not as dark as a raisin. I guess sultanas are dried white grapes and raisins are dried red grapes.

GirlBrother said:

Ohh ok....your recipe sounds awesome!

GirlBrother said:

Hmm... I've bought dried white grapes for babka before, and they are marketed as "Golden Raisins".

That sounds amazing.

You know you need a good dessert to goo with that


Cranberry and Clementine Meringue Roulade:

prep time 40mins
cooktime 40 mins
serves 8 (!)

2 tsp cornflour
2 tsp vanilla extract
2 tsp white wine vinegar
5 large egg whites
300g caster sugar
3 clementines
250g pack fresh cranberries
75g light brown muscavado sugar
284 ml double cream
icing sugar for dusting

I have successfully substituted any other fresh / frozen berry style fruit in this.

1) preheat oven to 140 deg C, gas mark 1.
2) grease and line the base and sides of a 32cm x 32cc swiss roll tin with baking parchment / greaseproof paper
3) Blend togther the cornflour, vanilla and vinegar to a paste. Whisk the egg whites until stiff, then gradually whisk in the caster sugar, a little at a time, alternating with the cornflour paste.
4) Spoon the mixture over the prepared tin and smooth the top. Bake for 30 min until slightly crispy and turning golden. Turn onto a sheet of baking parchment, dusted with icing sugar. Peel off original paper and leave to cool.
5) Grate the zest and squeeze the juice from one clementine. Place in a pan with the cranberries and muscavado sugar. Simmer gently for about 10 mins, stirring occasionally, until the cranberries are tender. Leave to cool.
6) Peel and segment the remaining celementines, removing as much pith as you can. Cut each segement into 3-4 pieces.
7) Whip the cream until stiff, fold in all of the clementines and cranberries. Spead over the meringue to within 2cm of the edges. Using the baking parchment, roll the meringue lengthways, into a tube. Transfer to a serving plate, dust with icing sugar. Cut into thick slices to serve.