M&S CousCous
- Delicious In Salads With Roasted Vegetables Or Served With Tagines.
- Protein contributes to a growth in muscle mass.
- Quick & easy to cook, perfect with roasted veg or to accompany a tagine, Eat well, Source of protein
- Imported from the UK
- Delivery in 24 Hours inside Dhaka
Preparation and Usage
This product is raw and must be cooked.
Instructions
Hob – From Ambient. Serving size: 50g per portion/125g when cooked
10 Mins for 2 servings
1. Bring 150ml water to the boil, add 100g couscous.
2. Stir and simmer for 5 mins.
3. Drain, cover and stand for 5 mins.
4. Separate grains with a fork before serving.
Soak: 8-10 mins for 2 servings
1. Place 100g couscous and 150ml boiling water in a heatproof bowl.
2. Cover and stand for 8-10 mins.
3. Separate the grains with a fork before serving.
Do not reheat
Tip: Mix with mozzarella pearls, red pesto and sundried tomatoes for an Italian side dish.
10 Mins for 2 servings
1. Bring 150ml water to the boil, add 100g couscous.
2. Stir and simmer for 5 mins.
3. Drain, cover and stand for 5 mins.
4. Separate grains with a fork before serving.
Soak: 8-10 mins for 2 servings
1. Place 100g couscous and 150ml boiling water in a heatproof bowl.
2. Cover and stand for 8-10 mins.
3. Separate the grains with a fork before serving.
Do not reheat
Tip: Mix with mozzarella pearls, red pesto and sundried tomatoes for an Italian side dish.
Recipes
Pomegranate & Orange Tabbouleh
Serves 4
Ingredients
– 125g Couscous
– 3 tbsp fresh orange juice
– 1 tbsp of extra virgin olive oil
– Salt & pepper to taste
– 1/2 Cucumber, peeled, deseeded and finely diced
– 3 Spring onions
– 200g Pomegranate seeds
– 2 tbsp of flat leaf parsley, finely chopped
– 1 tbsp fresh mint, finely chopped
– 200g Greek feta, diced
– 20g Flaked almonds, toasted
Method
1. Cook the couscous following the pack instructions. Set aside.
2. Mix the orange juice, olive oil, salt and black pepper together in a small bowl.
3. In a large bowl, mix the couscous, cucumber, spring onion, pomegranate seeds, parsley, mint and the orange dressing.
4. Top with feta and flaked almonds to serve.
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