Cous cous, rocks. This one was a bit of an experiment on Sensi’s part. We made it with the Pokey Pork and veggies a few weeks ago and although we all concluded that it could be improved it was pretty flippin’ good to start with. There’s just summat about adding fruit to cous cous that is so right.
- About 20 grapes, sliced into small chunks
- a good bunch of parsley, finely chopped
- a punch of toasted pin nuts
- olive oil
- good pinch of salt
- 1 “c” cup of cous cous
Add the cous cous, the grapes, half the parsley, the pine nuts and salt to a bowl. Add 2 seconds of olive oil (ensure bottle has a slow pour nozzle). Mix this together and cover with boiled water from a kettle. Then cover the bowl with cling film and leave to stand for 10-15 minutes. If unsure the water will have gone and the cous cous will have absorbed the lot…
Like I said in the beginning, this was an experiment, I think you could make this fruitier (I would though), maybe with apricots or similar.