- Judith Akatugba
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Although couscous looks like a grain, it’s actually a kind of pasta. It was created by the Berber people of North Africa and is a mainstay of their diet. It is made from rolled, sifted, and steamed durum wheat semolina.
When couscous is used alone, it can quickly take the place of rice or other grains as a side dish. However, it can also be combined with a wide variety of other ingredients to create salads, stuffings, or visually appealing sides. There are also large balls of Israeli couscous, often known as giant couscous, which are cooked in boiling water just like pasta.
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A adaptable ingredient that works well as a pantry staple is couscous. It preserves well once cooked, so it’s a great choice for a lunchbox.
Take a detour and try this unique recipe for Spicy Couscous. If you enjoy spicy food, this will quickly become a favorite.
INGREDIENTS
- Ingredients
- 1 large red and 1 large yellow pepper halved and deseeded (leave stalks on)
- 85 g golden penny couscous
- 25 g pine nuts toasted
- handful black olives roughly chopped
- 50 g feta cheese crumbled
- 50 g semi-dried tomato snipped or handful cherry tomatoes, quartered
- 2 tbsp shredded basil
INSTRUCTIONS
- Heat oven to 200C/180C fan/gas 6.
- Pop the peppers on a plate and microwave on Medium for 5 mins, until almost soft.
- Place on a baking tray, cut-side up.
- Meanwhile, place the couscous in a bowl and cover with 125ml boiling water.
- Stir, cover the bowl and leave to stand for 10 mins.
- Stir the couscous with a fork to break it up, then mix in the pine nuts, olives, feta, tomatoes and basil.
- Pile the couscous stuffing into the pepper halves and bake for 10 mins.
