Categories: Sides

Ingredients

• 1 1/2 cups or 250 g Cous cous
• 1 cup or 250 ml Boiling hot water
• 1 Stock cube
• The flavourings
• I onion chopped fine
• 1 cloves garlic, chopped /crushed
• 1 tomato skin off & chopped
• handful of mushrooms chopped small
• 1 tablespoon olive oil
• Salt & pepper
• handful of fresh basil leaves & Flat leaf Parsley – chopped
• Tabasco (optional)

Directions

1. Add boiling hot water to a jug with the stock cube and dissolve it. Then add it to the bowl with the cous cous in. Place a lid or plastic wrap over the bowl. (covering the cous cous will allow it to absorb the water.

2. Add olive oil to a pan and cook onions, mushrooms and garlic. Add salt & pepper if you wish.

3. Whilst the onions etc are cooking, place the tomato in a jug with some hot water so the skin can be removed.

4. Cook the onions etc until they are translucent and everything is soft. Remove the tomato from the water and peel off the skin, and chop into cubes. Add to the pan of onions etc and combine. Remove pan from heat.

5. Remove the lid from the bowl of cous cous and using a fork, poke it around and stir it quite a lot until it fluffs up and the cous cous is not clumped together.

6. Add ALL the contents from the pan to the cous cous. Do not drain first. You need the oil and juices to flavour the cous cous. Season with salt and pepper to taste and add tabasco , fresh chopped herbs and combine.

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