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Couscous

Couscous

Couscous

PT30M

Why not try?

1
Check the maker’s recipe for couscous and measure out the water for 125g of cous cous (recommendations vary slightly although it is normally around equal quantities).
2
Prepare the vegetables for the couscous. Start with the cooking and shelling the broad beans. Cook the sweetcorn and peas until tender
  • 0g of fresh peas
  • 50g of broad beans
  • 25g of sweetcorn
3
Chop the onions and finely crush the garlic. Add them both to a thick-bottomed pan with the butter and gently fry them for a couple of minutes
  • 1/2 onion
  • 2 garlic cloves
  • 25g of butter
4
Add the cooked peas, beans and corn to the onions and garlic. Chop the olives and add them to the mixture along with the raisins and the whole almonds
  • 25g of whole almonds
  • 25g of raisins
  • 6 green olives
5
Add the water, bring to the boil and remove from the heat
6
Chop the mint and add along with the couscous. Give a good stir before placing a lid on top and leave for 3 minutes
  • 4 fresh mint leaves
  • 125g of couscous
7
The cous cous will now be cooked, season with sea salt and freshly milled pepper.
  • sea salt
  • black pepper

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Couscous

 
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