Couscous is a type of pasta made from small steamed balls of crushed durum wheat semolina.
It’s ridiculously easy to prepare – just pour boiling water over it and leave for 10-15 minutes – which makes it ideal for the time-poor or kitchen-challenged.
It’s also versatile – its mild flavour renders it suitable for both sweet and savoury dishes.
Do make sure you buy wholemeal couscous; the ‘regular’ variety contains just 2 g of fibre per 100 g, while wholemeal couscous packs an impressive 13 g/100g.
Ingredients:
1/2 cup wholemeal couscous
1 tbsp chia seeds
1 tbsp desiccated coconut
2 tsp ground cinnamon
1 tsp ground ginger
1 cup boiling water
1/2 cup plant milk
1/2 cup plant yoghurt*
1 cup raspberries
1 apple, grated
1 banana, thinly sliced
Method:
Combine couscous, chia seeds, coconut and spices in a medium sized bowl. Cover with boiling water and leave for 15 minutes.
Fluff with a fork.
Add remaining ingredients, reserving some for toppings, and stir gently to combine.
Transfer to serving bowls and garnish with reserved fruit.
* I make my own plant yoghurt from Vitasoy Protein Plus soy milk and non-dairy yoghurt culture.
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