Copyright John Paul Urizar
www.johnpaulurizar.com.au
Like a nurturing vegetable soup you can add anything to this dish and like the veggie soup, no one pot ever tastes the same. Yet, it's always delicious and extremely versatile. The cous cous acts as the canvas the other ingredients the paint - brightly coloured and rich antioxidant foods to protect the body while you're feasting.
Dry roast the cous cous until its fragrant and golden. Transfer to a bowl and add 2 cups boiling water. Cover for 10 minutes.
In a small pan heat the olive oil and fry the garlic slivers until they are crisp and golden. Remove from the heat and transfer the garlic onto absorbent paper towel to absorb any excess oil. Wash and dry the pan then toast the almonds in it and set aside.
Remove the cover from the cous cous and with a fork fluff the grain while adding in the herbs, nuts and pomegranate seeds.
Note: Cous cous is a tiny, granular type of pasta made from durum wheat ground into fine grains then steam cooked. There is now a gluten free cous cous available from health food stores made by the same process but using maize and rice. Spelt cous cous is also available from health food stores.
Makes 6 servings
| Prep Time: | 5 mins |
| Cooking Time: | 15 mins |
| Ready in: | 20 mins |
Suitable for: |
|
| Dinner, Entree, Lunch, Side Dish | |
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| Nutritional Information - Per Serve | |
| Kj | 710 kj |
| Calories | 170 kcal |
| Fat | 6.3 g |
| Saturated Fat | 0.7 g |
| Total Carbohydrate | 22.6 g |
| Total Protein | 5 g |
| Fibre | 1.3 g |
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