Perfect Cous Cous with Roast Vegetables and Chick Peas

I’ve cracked it – perfect cous cous! It’s chemistry of course – like cake baking. I tend to wing it in most of my cooking but for cakes and cous cous, you need to measure stuff a bit! No more dry clumpy cous cous or even worse, sloppy, gloopy cous cous – this is the dog’s bollocks! Use 1 ½ cups of cous cous and 2 ¾ cups of boiling water. Cover the cous cous in boiling water then put a plate over it and leave for 5 minutes. Then, fluff it up with a fork and stir in your Harissa sauce if using it.

Then add you roast vegetables: red and white onion, carrot, courgette and red pepper. In the last 5 minutes throw in some sliced lemon, black olives, chick peas, apricots and top with toasted almonds and pine nuts. Quick, easy and very tasty!

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