A dish for any occasion as a side or a main.
Ingredients
- 3 cups Pearl couscous See note #1
- 5 cups Chicken or vegetable stock
- 1 Red capsicum, diced
- 400 ml Corn kernels (1 can)
- 1 cup Frozen baby peas
- 2 Spring onions, finely sliced
- 1 Thai red chili, finely chopped
- 4 Garlic cloves, finely chopped
- 1 Onion, finely chopped
- 1 tbsp Rice bran oil
- 1 tsp Sesame oil
- Salt to taste
- Meat of your choice See note #2
Instructions
- Bring stock to boil and add the couscous. Stir once, cover and reduce heat.
- Check on couscous every 5 minutes, give it a stir and cover. Repeat till couscous is tender and all stock is absorbed – set aside.
- In the meantime, heat a large frypan or wok and add oils, the onions, chilli and garlic.
- Sauté for 5 minutes or until onions are softened, then add the capsicum and corn kernels and cook for 5 minutes.
- Now add the peas and stir to combine well.
- Add all vegetables to couscous. Give it a gentle mix, garnish with the spring onions and serve.
Notes
#1 You can buy 900g of pearl couscous at Woolworths in the international foods aisle.
#2 You can also add left over meats or chicken, or seafood to this recipe and make it a main.
Author: MamaRose
MamaRose believes that food is not just a necessity, but a joy. She enjoys cooking for herself and for others, and she wants to share her passion with the world.
