Home Cook: Going with the grains

Couscous is a brilliant stand-by staple of mine. This is because it is incredibly diverse and can be transformed by the spices, herbs or dried fruits that are added.

18th May, 2013
Main picture: stuffed roast red peppers. Photo: Lilly Higgins

Couscous is a brilliant stand-by staple of mine. This is because it is incredibly diverse and can be transformed by the spices, herbs or dried fruits that are added. I often add grated carrots or cubed roast vegetables to provide more body and texture to salads.

I like to leave the couscous steam in a lidded lunchbox, as I find it's the most efficient way of cooking it. Simply leave for ten minutes then fluff...

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