Saturday, 8 March 2014

Cous cous with Ras-el-Hanout and raisins

This recipe is more a side dish than a main one. It is perfect for taking with steamed fish, or to brighten up a chicken breast or grilled meat. The best: it is almost instantaneous, it is prepared in a single bowl in the microwave, which hardly stains at all, and the result is very, very tasty because the spices completely change the cous cous, without adding anything else , and sweeteness from raisins counterpoint the spicy side, making it a very, very interesting dish.

Cous cous with ras-el-hanout and raisins


250 grams of precooked couscous
250-280 ml of water
1 heaping teaspoon ras-el-hanout
1 tablespoon olive oil (optional)
Raisins to taste

Put in a bowl to warm water in the microwave, but without allowing it to boil (about 3 minutes on 800W). Add the ras-el-hanout and stir until dissolved. Immediately add the couscous and let it absorb the water. Stir with a fork and leave to swell a couple of minutes. Add a little oil if desired, stir well to make it loose. Add raisins and serve immediately.

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