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Ingredients
300g pearl cous cous
4 garlic cloves, roughly chopped
1 Spanish onion, roughly chopped
1 red chilli, roughly chopped
1 green chilli, roughly chopped
150g dried dates, chopped
800ml vegetable stock
2 tomatoes, cut into wedges
3 tbsp curly parsley, chopped
Splash of olive oil
Method
In a large pan heat the olive oil and tumble in the garlic and onions, fry them until they just start to turn brown.
Add the chillies and cook for about 1 minute, then add the dates and cous cous and stir-fry until the cous cous is nicely coated with oil.
Pour in the vegetable stock, bring to a boil and simmer for 12-15 minutes until the cous cous is plump and tender.
Stir through half the tomatoes and the chopped parsley.
Pour the couscous onto a plate and garnish your serving plate with the other half of the tomatoes.
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