Little couscous move over and make way for the GIANT. I’m afraid to say that the normal couscous has well and truly been outdone by its fatter sibling. It has more of a bite to it, looks prettier and, in my humble opinion, tastes better. This looks a fairly upmarket lunch, but it’s pretty easy. I cooked my couscous like a risotto with lashings of wine and parmesan. I promise you, it beats that soggy sandwich….
Makes 2 lunches with left over couscous
- 2 Romano peppers, sliced lengthways with just the seeds removed (try to retain the stork)
- 1 tblsp olive oil
- 2 gloves garlic, finely chopped
- 1 onion, finely chopped
- 200g giant couscous
- 350ml stock
- splash of white wine
- 2 courgettes, grated
- 55g, coarsely grated parmesan
- 4 sundried tomatoes, chopped
- Bag of rocket
- Turn the oven to 180 degrees.
- Place the peppers onto a baking tray. Drizzle a bit of olive oil on top and pop in the oven for about 15 minutes until they are soft but still retain their shape.
- Meanwhile, with the remaining olive oil fry off the onions and garlic until translucent. Add the giant couscous and stir well before adding the white wine.
- Once most of the alcohol has cooked off, add 3/4 of the stock. Stir until cooked (about 10 minutes), adding the rest of the stock if required. Stir in the grated courgette and parmesan and season to taste.
- Place the chopped sundried tomatoes onto your peppers before spooning the couscous mixture on top. Bake in the oven for 5-10 minutes.
- Remove from the oven. Grate slices of parmesan on top and serve with a rocket salad.
Directions for use: Get stuffing – Pine nuts would be a great addition.