recipes

Instant Buttery Herb Couscous with Raisins

Samantha Tan

Couscous is one of my absolute favorite things when I want something grainy like rice, yet lighter and easier to prepare. Truly, this stuff cooks as fast as a cup noodleHere's my YouTube clip to prove it, if you don't believe me!
For a vegan version, simply use olive oil instead of butter.
Feel free to throw in chopped nuts or other varieties of dried fruit. I like serving it with anything cooked in a thick gravy (like my Rich Tomato Beef Stew or the chicken cacciatore pictured below), but it works beautifully as part of a salad too!
Instant Buttery Herb Couscous with Raisins
Serves 2-3
 
 
Stir together in a small pot:
About 150g dried couscous (roughly 50-80g per person)
Sprinkling of dried mixed herbs
1 bay leaf
A small handful of raisins
Salt and pepper
 
Pour in enough boiling water to cover the entire mixture (water level should be about 1 cm above the surface of the couscous), then cover and leave to stand for about 3 mins until all liquid is absorbed.
 
Add a knob of butter (which will melt in nicely as you stir) and fluff up the couscous grains with a fork. Done!
 

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