Hmm. It’s been awhile between posts! I promised myself I wouldn’t abandon my blog with the mad craze of the wedding plans. Plus for some reason I decided to start a wedding blog, which y’all can read here. It taint nothing fancy, and it’s called Christine Wedding Notes.. haha. Mainly a space for me to keep all my ideas and thoughts in one place!

I was waiting to post this recipe for awhile until I got some decent pics of me making it, but I haven’t had the time lately. All I can promise is that once you make this.. you will never go back!

Here we go!

Did you know, dear readers, that I used to hate cous cous? Yep. I despised it. Why, I pondered, would anyone make the decision of cous cous over rice? I couldn’t understand why so many people loved it. It just seemed so, well.. tasteless and completely bland.

Until I tasted this cous cous. My job often involves organising catering for meetings at work – and this is one of the recipes that is regularly in use. As soon as I smelled that wonderful scent of coriander and garlic infused into the cous cous, I knew I had to have the recipe! Luckily the caterer is very generous and lovely with her recipe-sharing, so I finally got my hands on it! And I’ve been making it ever since. I asked for her permission to put the recipe on my blog and she agreed – but she asked me not to put her name up for credit, since she said she got the recipe from a Sanitarium booklet. Good job, Sanitarium. Good. Job. šŸ™‚

Shall we begin?

Ingredients: To serve 4 people (as a side-dish.)
1 cup cous cous
1 cup vegetable stock (plus another cup handy in case you need it – I have found that I often need a little more. I usually use Massell Chicken Stock. Plus instead of making actual chicken stock, I just add hot water and sprinkle the stock powder over.)
1 diced onion
2 cloves of garlic, diced, minced, grated – whichever takes your fancy.
1/2 red capsicum, finely chopped. (I usually omit this cos .. me and capsicum aren’t great friends. But feel free to add it – it adds lovely colour to the dish.)
1/2 a cup of currants (Sometimes I go overboard and add a whole cup. I just love the couscous studded with the yummy currants.)
1/4-1/2 cup of pine nuts (These can get a little expensive, so you can add as little or as much as you want to this dish. But I would encourage you to add them – they add a lovely nuttiness to the dish)
1/2 bunch of coriander, finely chopped
olive oil

Heat oil in a large pot over high heat. When the oil is nice and hot, add your diced onion, garlic and capsicum (if using.) Sautee until soft. Add parsley flakes if you like (which I always do!)

Add the vegetable stock to the pot and bring to the boil (or like me, add hot water and sprinkle over stock powder.)

Add cous cous and stir until all the liquid is absorbed. You may need to add a little more hot water/stock powder – taste the cous cous. If it is still gritty, add more water. If it is soft and fluffy, it’s all good.

Stir in pine nuts, currants and coriander and a little olive oil if it is dry.

Super-delicious and super-easy… my two favourite things! I love how quickly you can make this – soo much faster than rice! It also microwaves really well (important factor for leftovers. lol). I love making a batch of it to take to friend’s houses for dinner – it’s a great versatile dish that goes with lots of other dishes. Of course, it goes without saying that it goes perfectly with Crispy Moroccan Chicken ;).

Enjoy the conversion to cous cous! šŸ˜‰

xx Christine