Tuesday, April 15, 2008

Manna from heaven

I've discovered cous-cous for myself quite recently, the first time I cooked it, I followed the instructions on the box and actually did cook it. So it ended up in a solid hard lump and "fluffing with a fork" resulted in a bunch of smaller hard lumps. Not all that dissimilar from the dramatic childhood memories with cous-cous' poor cousin - the semolina porridge - in the kindergarten.
After paying attention in a friends kitchen I now know how to treat cous-cous with the appropriate respect and I think it makes a nice, quick salad-filler.

Shrimp cous-cous:
serves 3

~100 g cous-cous
1 jar of shrimp in salt-water
1 medium tomato, diced
1/3 large red bell pepper, diced
1/2 large avocado, peeled, diced
some mizuma salad leaves
spring-onions, chopped
juice of 1/2 lime
2 tsp sunflower oil
small handful of sunflower seeds

In a small bowl mix the dry cous-cous with the spring onions, squeeze in the lime juice and drizzle in the oil. Cover with boiling water so that water level is about 1,5 - 2 cm above the cous-cous. Let the cous-cous take in the water (if necessary add a little more) and fluff with a fork (in this case it actually works).
Add the veggies, torn salad leaves and the shrimp. Mix. Serve.

Works as a salad or if served on an endive leaf can work as a nice party-snack.

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