Being a popular food of Morocco, Algiers and some parts of the Middle East, I'm not sure than the Tibetans would ever have eaten cous cous, however if they had they would most likely add Goji berries to it. This dish is delicious served with the roast duck.
In a large pan with a lid, dry roast the cous cous until golden and fragrant.
Pour the boiling water over the cous cous, cover the pan and set aside for 10 minutes.
Using a fork separate the grains and stir through the corn, almonds, parsley and goji
Season and stir through the olive oil.
Note: Made from coarsely ground durum wheat, the wheat used in pasta, cous cous is unsuitable for anyone with wheat/gluten intolerance.
Makes 4 servings
| Prep Time: | 20 mins |
| Cooking Time: | 10 mins |
| Ready in: | 30 mins |
Suitable for: |
|
| Dinner, Lunch, Side Dish | |
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| Nutritional Information - Per Serve | |
| Kj | 1058 kj |
| Calories | 253 kcal |
| Fat | 11.2 g |
| Saturated Fat | 1.2 g |
| Total Carbohydrate | 29 g |
| Total Protein | 7.4 g |
| Fibre | 5.1 g |
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