Easy to make. Quick to alter. Couscous is a great option for quick meals —Kitchen Butterfly
white part of spring onions, chopped
of a red bell pepper, diced
small, red chili pepper, deveined, deseeded and chopped (optional)
cumin, rosted in a dry pan and coarsely crushed
150 - 200 milliliters
1/4 - 1/2 teaspoons
Salt, or to taste
chopped coriander leaves and stem (cilantro)
green part of spring onions, sliced into rings
In This Recipe
Heat 1 teaspoon of butter in pan and when melted, add the whites of the spring onions, the diced bell pepper, chili (if using) and the coarsely crushed cumin. Stir for couple of minutes, add the couscous and stir again.
Add the water and salt, stir around and put a lid on the pan. Leave it for a minute or two and then turn off the heat and leave to stand for 4-5 minutes.
Lift the lid, add the other teaspoon of butter. Use a fork to fluff up the grains.
When ready to serve, toss in the chopped coriander, green bits of spring onions and the pomegranate seeds.