Cooking with Couscous

Couscous is a light, fluffy alternative to rice and pasta, originally from North Africa. Because of its texture it soaks up flavour brilliantly, which means it works in a myriad of tasty ways.

Here are some of our favourite ways to get the most out of this wonderful grain – there’s something for everyone here.

1. We’ll kick things off with the basic way to prepare our couscous. In a bowl, add equal measures of either hot water or stock to couscous (1 cup of couscous = 1 cup water or stock) Cover with clingfilm for 5 minutes then fluff with a fork. Add a knob of butter for even more flavour. Easy peasy, no actual cooking required!
2. For an all-time classic dish mix cooked couscous with chopped parsley, diced tomatoes and the zest and juice of a lemon et voilà, Tabbouleh! Why not throw in some olives or even some chicken to make a heartier meal. Fab served with toasted pittas.
3. If you love lamb then this one is definitely for EWE. Made with Middle Eastern flavours, mixing spice with sultanas and fresh mint, this Persian Lamb Couscous dish will almost make you feel like you’ve had a holiday. Almost.
4. Feeling fancy? Pan fry some king prawns, frozen peas, diced carrot and leeks until the veg are soft and the prawns are pink, mix them into cooked couscous and toss in a lemon and honey dressing.
5. For a perfect plant-based main, roast halved aubergines brushed with oil until they are tender, cover them with cooked couscous, diced tomatoes, chopped coriander and top them off with a drizzle of natural yogurt.

If you’re cooking with Crazy Jack Wholewheat Couscous we’d love to see, so make sure to tag us in on Crazy Jack on Facebook or Crazy Jack on Instagram when you share your pictures.