This recipe is simple and fast to make and with its fresh orange flavour it is a nice surprise on the plate. The most complex step is the almonds, and you can skip the egg coating. Simply roast them add a touch of salt and oil and they'll work perfectly with this recipe:
video post
This is the first recipe video I was ever in please forgive the green : )
ingredients (serves 4)
for the couscous
Rather than pause and copy things down you can get a list of ingredients from a previous post here.
We all learn as we go - life would be pretty boring otherwise - and since this video was made I've adapted this recipe a little to make it lighter. Instead of adding the O.J. to the onion and fruit mix, put it in a large, shallow pan that has a lid, then add the couscous, making sure it's evenly spread, then cover with a lid or cling film. Leave to soak 15mins. Mix everything together once the couscous is ready. The ratio of OJ to couscous should be 1.25 : 1 NOT 2 : 1
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| My version . . . . : ) |
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| Mum's looks a lot nicer!!! (of course) |
in the lab
How much water do I need to use to cook a cup of dry couscous?
Test done with 2 types of couscous: Belazu barley and Sainsburies semolina
So what's the ratio required to avoid sloppy couscous!
Short answer 1:1.25 - semolina 1:1.75 - barley (by weight)
I know what you might think but I don't care - this kind of thing bugs me, and it really does make a difference to the final result!
After a couple of tests these are the conclusions that I came to:
| RATIO grain : liquid | 1:1 | 1:1.5 | 1:2 |
| Barley | Too Dry | Passable Dry | Passable Wet |
| Semolina | Passable Dry | Passable Wet | Too Wet |
general rules to remember . . .
Ratio of couscous to liquid should be 1 couscous : 1.25 boiling stock/juice.
If using a barley couscous 1:1.75.
When leaving the couscous to absorb the stock, favour a wide shallow vessel to a tall narrow one. This will give you more even absorption and texture.
apparatus / equipment
Kettle or saucepan,
Frying pan
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| Scibblings in the lab . . . |
thinking ahead
You can eat this hot or at room temp. Once made, store in the fridge covered with cling film. Remove from the fridge and let it warm up to room temp for an hour before you need it, then remove the cling film and serve to the delight of you guests!
what could go wrong?
Why is my couscous rather dry and hard in places, and soggy in others? Mix the couscous gently half way through he soaking period at about 7mins!
variations
Given the absorbing nature of couscous it's open to being flavoured in all sorts of ways, roast veg in the winter, to fruit, tomatoes, basil and mint in the summer!!
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| Behind the scenes!! |
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| The set @ferdiesfoodlab |
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