The best couscous recipe: Healthy, fibre-rich alternative to rice. The best couscous recipe ever! Give this recipe a try and let’s know how you like it by leaving a comment in the comment section.
Ingredients:
1 zucchini
1 cup couscous 150 grams
Cinnamon powder
Mediterranean season
1 tbsp extra virgin olive oil
Sea salt
2 Fresh tomatoes
3 cloves of garlic
Infused olive oil
Spray light olive oil
Dried parsley
Cumin powder
Ginger powder
Whole cloves
Paprika
Whole wheat couscous (a versatile alternative to rice)
Knorr
vegetable stock cube
1 medium sized onion
1 cup of water
EXTRAS Cashew nuts Raisins Black pepper Freshly home grown parsley Instructions Cut one zucchini into evenly sized cubes of zucchini, thinly slice 1 onion, thinly slice 3 cloves of garlic and finely grate 2 medium tomatoes
Instruction:
Add 1/2 tsp cinnamon powder into a bowl, along with 1/2 tsp cumin powder, 1/2 tsp dried parsley, ginger powder, 1/2 tsp paprika, 2 whole cloves, mix together until well combined Heat a pot with a medium to medium-low heat, add in 1 tbsp virgin olive oil that is infused with garlic, a generous amount of cumin powder, cinnamon powder and dried parsley, mix together, after 1 minute add in a cup of water, vegetable stock cube and Mediterranean seasoning, once it comes to a boil add in 1 cup of couscous, give it a quick mix, place a lid on the pan and turn off the heat. Meanwhile, heat a sauce pan with a medium heat and spray in some light olive oil spray, after a few seconds add in the sliced onion, chopped zucchini and sliced garlic, mix, after 3 minutes and the onion and zucchini are translucent, add in the spice blend, mix together until well combined, then add in the grated tomato and season with sea salt and black pepper, mix together and let it simmer on a medium to low heat for about 5 minutes. About 10 minutes after turning off the heat on the couscous remove the lid, add in 2 tbsp cashew nuts and 2 tbsp raisins, fluff up the couscous.
Serve with fresh home grown parsley and enjoy!