How to use COUS COUS.

Use 1tbsp of oil, 175g of cous cous, and 470ml of water. Heat the oil in a saucepan. Add the cous cous and stir for 2 minutes. All of the cous cous grains should have a light coat of oil. Add water to the cous cous and bring to the boil, stir until most of the water is absorbed. Remove from the heat and cover and leave for 5 to 10 minutes in a warm place. Fluff up with a fork before serving. It is ideal for a summer dish with a salad or hot meal.

Couscous
Ingredients
360ml water, boiling
1 stock cube
200g couscous
1 red onion
1 red pepper
50g almond flakes, toasted
50g raisins
100g chickpeas, canned
2 x 15ml spoons parsley, chopped

Method
1. Make up the stock: dissolve the stock cube in the boiling water.
2. Pour the stock over the couscous in a large bowl.
3. Fluff with a fork and leave to stand for 5 minutes.
4. Chop the onion and red pepper.
5. Toast the almonds (under a hot gill).
6. Drain the chickpeas.
7. Mix the onion, pepper, raisins, almonds and chickpeas with the couscous.
8. Sprinkle the parsley on top to serve.

Tips
* Vary the vegetables in the couscous dish, e.g. celery, spring onion, sweetcorn, peas, olives, mushrooms.
* Replace the chickpeas with chopped cooked tofu or feta cheese.
* Omit the almonds and raisins, if desired, you could add chopped apricots.

© British Nutrition Foundation 2005