Couscous Risotto

Couscous Risotto

Method In a heavy bottomed saucepan, heat oil, sauté some celery, onion and garlic (all chopped finely) Add 1 cup ‘Jiwa Couscous’ and 2 cups vegetable broth. Cover and simmer on low heat. (add the wine here if you are trying an authentic risotto) Once the couscous is cooked through, add ¼ cup chopped asparagus, 3 tbsp heavy cream, 1 tsp red pepper flakes, and salt to taste. Slow cook for 10-15 minutes. Remove from heat, add a big spoonful of parmesan cheese, and ½ cup spinach leaves. Stir till the spinach wilts, top with some parmesan shavings and a drizzle of garlic oil and savour the goodness, straight from the pan!
Couscous Salad

Couscous Salad

Method Boil 1 cup water with salt to taste. Add 1 cup ‘Jiwa Couscous’, cover, and set aside. After 10 minutes, fluff with a fork and allow it to cool. Tip in 1 tbsp extra virgin olive oil, 1 tbsp lemon juice, 1 tsp black pepper, 1 tbsp chopped garlic, 1 tsp lemon zest, and salt to taste. Add few halved cherry tomatoes, diced cucumber, 1tbsp pomegranate seeds, and ¼ cup chopped parsley and toss well. Get bowl-ed over by the tangy simplicity of this bhel-style salad.
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