Let HTA School of Culinary Art’s spicy couscous light your fire this festive season.
This recipe won’t have you standing over the stove for too long. With its tasty ingredients, decadent scent and filling appeal, it will be the life of any festive table.
Here is the recipe for you to try it out:
Ingredients
- One onion, fine cut in brunoise
- One red pepper, cut in brunoise
- One clove garlic, crushed
- Olive oil for frying
- 500g couscous
- 600ml boiling water
- 30g mint, roughly chopped
- 5g lemon zest
- 15g basil, roughly chopped
- 5g fresh ginger, grated
- 10ml olive oil
- Salt and ground black pepper for seasoning
Method
Add olive oil to pan, sauté onion, add red pepper, garlic, allow to fry for 3 min then set aside.
Place couscous in bowl and add boiling water then seal with cling wrap and leave to double in size for 25 min.
Loosen with a fork and add the remaining ingredients then serve.
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