Читать книгу The New English Kitchen: Changing the Way You Shop, Cook and Eat - Rose Prince - Страница 100

To create a store of 6 helpings, put a 240g/8oz teacupful of couscous in a plastic container that will take twice that amount and pour over 200ml/7fl oz cold water and 3 tablespoons of olive oil, stirring. Stir in a large pinch of salt and leave the couscous to swell. After 15 minutes, test the grains to see if they are tender – add a little more water if they are still dry. Use a fork to loosen the grains, then cover the container and put it in the fridge, where it will keep for about 5 days.

Couscous can be eaten very simply with boiled purple sprouting broccoli (see here) or with the baked chick pea recipe (see here). For a decorative, mighty feast, see the recipe below. Its flavour benefits from being made well in advance.