Very Easy Cous Cous
Couse Cous makes a great snack or lunch and is so simple to make its such a versatile grain that soaks up flavours beautifully
Makes: 4 Servings
Prep Time 15 minutes
Cook Time 10 minutes
Equipment:
- Large bowl
- Frying Pan
- Food Storage Container
Ingredients:
- 200 g Cous Cous
- 1 Stock Chicken/Vegetable I use Knor stock pots
- 300 ml boiling water
- 400 g Bacon Lardons
- 2 Spring Onions
- 1 Pepper I like to add red for the colour
- 1 -2 Avocados
Instructions:
- Pour 300ml of boiling water over your stock cube and stir until dissolved
- Add the stock to the cous cous and cover. Leave for 5-10 mins until the water has been absorbed
- Fry your lardons in a dry frying pan until brown and crispy
- While your Cous Cous is steaming and the lardons are frying prepare your onions, red pepper and avocado
- Once the couscous has steamed, add the vegetables and lardons, then mix everything together.
- Keep in the fridge in a covered bowl or airtight container
Tips / Notes
This is another recipe that’s super flexible, you can add whatever you like. For lunch, I often include avocado (rub with lemon juice to stop discolouration) and lardons, but otherwise I usually stick to salad vegetables. Just keep in mind that the stock pots already contain salt, so I wouldn’t recommend adding any extra.
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