Couscous


 * Couscous**

The recipes posted on this page so far are:
 * **Double Tomato Couscous Salad **
 * **Sweet & Sour Courgette Couscous**

Cuisine: Issue 102, January 2004, page 71
 * Double Tomato Couscous Salad

Ingredients** 1 ½ cups instant couscous 1 teaspoon salt 6 Tablespoons olive oil boiling water ½ cup chopped flat leaf parsley 4 spring onions, thinly sliced 1 roasted red pepper, thinly sliced 4 tomatoes, cut into thin wedges 8 sun-dried tomatoes, thinly sliced zest and juice of 1 lemon salt and freshly ground black pepper to taste

Put the couscous, salt and 2 Tablespoons of the olive oil into a heatproof bowl. Mix well and add enough boiling water to cover couscous by 1 cm.

Quickly cover the bowl with a plate or tinfoil and leave for 20 minutes. Uncover (it will still be hot) and fluff up with a fork, breaking up the lumps. Cool until warm, then add the other remaining 4 Tablespoons of oil, and seasoning well with salt and pepper.  Cuisine: Issue 96, January 2003, page 141
 * Sweet & Sour Courgette Couscous**

3 Tablespoons olive oil 8 – 10 (800g) small courgettes, thickly sliced 3 Tablespoons red wine vinegar 2 Tablespoons raw sugar 2 x 400g cans tomatoes, roughly chopped ¾ cup instant couscous salt and freshly ground black pepper to taste
 * Ingredients**

Heat oil in a frying pan and stir fry the courgettes over high heat for a few minutes until golden brown.

Add remaining ingredients, bring to the boil, then remove from the heat. Cover and leave to steam for 5 minutes. Adjust seasoning with salt and pepper.