with oven baked tomatoes and green beans.
My husband is not a big fan of couscous, well that what he tells me, until he has a mouthful and declares 'actually this is very nice'. What I liked about the couscous wedges was the textures: the softness of the couscous grains, against the crispy ones on the outside. This is relatively a simple dish to make, a good one to make after you've had a busy day.
Crispy couscous wedges
Serves 4 - 6
2 garlic cloves, finely minced
300ml vegetable stock
2 tablespoons toasted pine nuts
50g crumbled feta cheese
3 tablespoons of parsley, chopped
1 beaten egg
4 tablespoons of olive oil
Salt and pepper to taste
Preheat the oven to Gas mark 6. Place the couscous in a heatproof bowl and pour over the stock and stir in the garlic. Leave till couscous has absorbed the stock. Then gently fork couscous to separate the grains, then add the pine nuts, feta cheese, parsley and seasoning to taste. Add egg and mix to combine. Brush a 9 inch tart tin with a little olive and and spoon in the couscous mixture. Smooth the surface over with the back of a spoon then set aside until ready to eat.
When ready to eat, cut the couscous into four to six wedges. Heat olive oil in a large frying pan and fry couscous wedges for a few minutes until golden, then flip over gently and fry until the other side is brown and crisp. Serve with tomatoes and green beans that have been roasted in the oven in a little olive oil for 20 minutes. Idea inspired by Ainsley Harriots Gourmet Express.