I was recently sent a hamper of BBQ goodies from Ainsley Harriott (well not actually from him, but from his brand’s PR company), including a vast quantity of what I think is probably his full range of packet cous cous. I am a huge cous cous fan, once you master the correct cous cous to stock ratio (1:1.25), it becomes fabulous adaptable pantry staple that requires no cooking, other than boiling a kettle and forking through some oil.
Although I try to make my food from scratch, sometimes there is a need and occasion for a packet mix, and I am not snobby about using them. I do find that many need some additions to “glam them up”, perhaps unsurprisingly as I like stronger flavours than many.
Stir fried rice is a staple in the Fuss-Free kitchen, so why not stir fried cous cous? Perfect for using up leftovers of your BBQ cous cous salad, on the last day before you go on holiday and you are eating though the fridge, or maybe when camping or when away with limited cooking facilities. You could make your own homemade cous cous mix to take on holiday, but I suspect most would never get round to it. Ed would be horrified, but I would happily eat this for breakfast too.
This really is a chuck it all in and it will be different every time idea, rather than a recipe.
Recipe: Egg Fried Cous Cous with Fridge Bottom Vegetables
Glug olive oil
2 small carrots – grated
handful butternut squash
Handful frozen peas
1 packet Cous Cous mix – made according to the instructions – or a bowl of leftover cous cous salad
2 eggs – beaten
Soy sauce & chill flake to taste
Het the oil in a frying pan, add the grated vegetables, and fry for a minute or so. Add the cous cous and cook for another minute. Make a “well” in the middle of the pan and pour the egg in. Stir well cook until egg has set and is thinly coating the grains of cous cous.
Serve immediately and season to taste.
Use any vegetables that you have. Grated courgettes, parsnips, finely chopped peppers, mushrooms, sweetcorn would all work well – depending on your taste and preference.
Many thanks to Ainsley Harriott for my cous cous containing BBQ kit.