Author
blucouscous
Category
Recipe
Date
SEPTEMBER 13, 2019
Yields
4 Servings
- 2 tablespoons extra virgin olive oil
- 1 brown onion, finely chopped
- 250g of Blu Gourmet Pearl Couscous
- 500ml boiling chicken stock
- salt and freshly ground black pepper
- about 2 cups leftover cooked vegetables
- 1 1/2 cups leftover finely sliced roast lamb or chicken
- 1/4 cup finely grated parmesan
- 1Heat olive oil in a pan and stir-fry the chopped onion for 3-4 minutes. Add the pearl couscous and stir well. Add the boiling chicken stock and season with salt and pepper.
- 2Bring to a simmer, cover with a lid and simmer for 8-10 minutes until the couscous is cooked. Stir once or twice during the cooking.
- 3 While the couscous is cooking, reheat the vegetables and roast meat in the oven or in a microwave.
- 4 Very gently toss the vegetables and meat with the cooked couscous. Serve topped with grated parmesan.
