I like ordinary couscous and all but there is something about the look and the texture of giant couscous that makes it more delicious, somehow. The “golden” bit comes from a generous sprinkling of turmeric powder which not only makes the colour pop but gives a subtle spice and a big nutritional boost too.
This recipe is packed with flavour and dotted with colourful vegetables which make it look extra. Perfect for a summer BBQ side dish or for easy packed lunches. It’s a really simple recipe but simple is a good thing when it comes to cooking, right?
I love making up a huge batch of this and making salads out of it throughout the week for lunches. Pair with some leafy green salad, roast sweet potatoes, hummus, falafel etc. and you’re good to go!
My hand model, in the first photo above, is my lovely food blogging friend Maria from Earth of Maria. She visited a few weeks ago to cook and photograph some recipes with me.
You can see her creations in the photo at the bottom of this post but please visit her blog to check them out. I’ve tasted them and can confirm they are delicious.
And the spoon in the photo below, is a homemade gift from my very good friend Jackie. After recently attempting spoon whittling, I have come to appreciate how much work and skill is involved in making them. From sawing the tree branch, axing it in half, the hours, days and weeks that go into carving enough wood off in the right places, sanding and finishing with oil to create this beautiful spoon.
A lot of love goes into it!
- 100g giant couscous
- 1 vegetable stock cube
- 1 tbsp mild olive oil
- 1 red onion, diced
- 1 tsp coconut sugar or brown sugar
- 2 tsp balsamic vinegar
- 3 garlic cloves, minced
- 1 red bell pepper, chopped into 1/2 inch chunks
- 1/2 courgette, chopped into 1/2 inch chunks
- 1 tsp turmeric powder
- Salt and pepper, to taste
- 1 x 400g tin chickpeas, drained and rinsed
- 1 tbsp garlic-infused olive oil (or plain olive oil)
- A few coriander (cilantro) leaves, roughly chopped
- Bring a pan of water to the boil, add the stock cube and couscous and cook until al dente, for 10-12 minutes. Drain and rinse with cold water then set aside.
- In a large frying pan, heat the olive oil on a low-medium heat and sauté the onion for 2 minutes until softened. Add the sugar and balsamic vinegar. Cook for a further 3 minutes.
- Add in the garlic, red pepper and courgette. Fry for 10 minutes on a medium heat, until the vegetables are cooked. Add a little more olive oil or a splash of water if the pan gets dry.
- In a large bowl, add the cooked cous cous, the turmeric, chickpeas and stir in the fried vegetables. Mix well and season with salt and pepper.
- To serve, drizzle with some extra olive oil (garlic-infused preferably!) and some fresh coriander.