DOWN
with sundried tomato
and macadamia
COUS COUS
LIFESTYLE RECIPE
OUR AIM IS TO PROVIDE YOU WITH A CARAVAN THAT YOU WILL BE PROUD OF
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Cous cous can be flavoured in many ways and is tasty and filling
Ingredients
- 1 cup cous cous
- 1 cup boiling water
- 1 chicken or beef stock cube (depends on what you are serving it with)
- 1 rounded teaspoon of finely chopped onion
- 6 finely sliced sundried tomato halves (leave them nice and oily)
- ½ teaspoon garlic powder or garlic salt
- 6 roasted macadamia nuts
- Pinch of sweet paprika
- Pinch of finely sliced chives
- Butter
- Grated Parmesan cheese (optional)
Method
- Melt a large knob of butter in a pan and cook the onion, garlic powder, paprika and sundried tomatoes over medium heat until the onion has softened. Remove from the heat.
- Slice the macadamias thinly with a sharp knife (they will shave off and splinter like Parmesan cheese) and add to the mix in the pan. Dissolve the stock cube in the boiling water.
- Add the dry cous cous to the pan and stir into the cooked mix.
- Pour the boiling stock into the cous cous and stir very well. Cover and leave for 5-10 minutes or until the liquid is completely absorbed. Fluff up the mix with a fork and heat gently if required.
- Sprinkle with Parmesan cheese and chives if desired.
Serves: 4 as a side dish
Time: 10 minutes
COUS COUS
with sundried tomato
and macadamia
LIFESTYLE RECIPE
OUR AIM IS TO PROVIDE YOU WITH A CARAVAN THAT YOU WILL BE PROUD OF
SCROLL TO CONTINUE WITH CONTENT
ADVERTISEMENT
Cous cous can be flavoured in many ways and is tasty and filling
Ingredients
- 1 cup cous cous
- 1 cup boiling water
- 1 chicken or beef stock cube (depends on what you are serving it with)
- 1 rounded teaspoon of finely chopped onion
- 6 finely sliced sundried tomato halves (leave them nice and oily)
- ½ teaspoon garlic powder or garlic salt
- 6 roasted macadamia nuts
- Pinch of sweet paprika
- Pinch of finely sliced chives
- Butter
- Grated Parmesan cheese (optional)
Serves: 4 as a side dish
Time: 10 minutes
Method
- Melt a large knob of butter in a pan and cook the onion, garlic powder, paprika and sundried tomatoes over medium heat until the onion has softened. Remove from the heat.
- Slice the macadamias thinly with a sharp knife (they will shave off and splinter like Parmesan cheese) and add to the mix in the pan. Dissolve the stock cube in the boiling water.
- Add the dry cous cous to the pan and stir into the cooked mix.
- Pour the boiling stock into the cous cous and stir very well. Cover and leave for 5-10 minutes or until the liquid is completely absorbed. Fluff up the mix with a fork and heat gently if required.
- Sprinkle with Parmesan cheese and chives if desired.