Couscous
Couscous makes a light, satisfying weeknight meal – our chefs pick the ingredients and deliver them to your door.
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Couscous is the quickest side dish for weeknights: it doesn't boil, it simply swells. Measure the couscous into a bowl, pour over the same amount of boiling water or stock, cover and leave to swell for 5 minutes – then fluff it up with a fork.
Couscous works as a side for chicken and fish, as a base for salads and under a minced meat sauce. The flavour improves considerably if you soak it in vegetable or chicken stock and finish with olive oil, lemon and fresh herbs.
Cucumber, tomato, feta and mint suit a couscous salad; served warm with roasted vegetables and chickpeas, couscous becomes a hearty meal. You can replace couscous with bulgur, which needs about 10–15 minutes of simmering, or with rice.
One serving of couscous is about 60–80 grams dry, or just over a decilitre, and it swells to almost three times its volume. Cooked couscous keeps in the fridge for a couple of days and tastes just as good cold in a salad as it does warm.
In Ruokaboksi couscous recipes, the ingredients and spices come in portion sizes, so a finished meal is ready in about 20 minutes, even on a busy weeknight.
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