Couscous is tiny pieces of semolina. It’s extremely fast to cook (you pour boiling water over it and leave it for 5-10 minutes) and it’s healthy and cheap. So I’ve been trying to make more dishes with couscous. Combine vegetables and protein and serve it over couscous, and you’ve got a meal in less than 20 minutes.
Ingredients:
about 150 g couscous
boiling water to cover the couscous
1 red pepper
oil
frozen peas (about 75 g)
1 handful cherry tomatoes (5-10)
1 handful radishes (3-5)
black pepper
creamy cheese such as Boursin, if desired
Instructions:
1. Put the couscous in a pot and pour the water over it. Place the lid on the pot and set aside for about 5 or so minutes.
2. Meanwhile, wash and dice the pepper. Fry it in oil.
3. Add the peas so they defrost.
4. Wash and dice the tomatoes and radishes. Add them to the pan. Season with black pepper.
5. If desired, mix creamy cheese into the couscous. Top the couscous with the vegetables, then serve.
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