John Myers
Mediterranean Cous Cous Plate
The perfect mediterranean cous cous plate recipe with a picture and simple step-by-step instructions.
marinade
- 60 g Couscous
- 1 piece Spring onion
- 1 toe Garlic
- 1 piece Red pointed peppers
- 1 teaspoon Herbs of Provence
- 1 small teaspoon Orange pepper
- 50 g Mascarpone
- 1 teaspoon Tomato flakes
- Bio lemon zest
- 3 piece Caper berries
- 3 piece Tomatoes pickled in oil
- 1 Handful Arugula
- 1 Handful Lemon oil
- 1 Handful Chili oil
- 1 Handful Sugar
- 1 Handful Salt
- 1 Handful Balsamic vinegar
- Bring the vegetable stock to the boil – then add the cous cous – pull the pot away from the hotplate and cover it and leave it to soak for about 15 minutes
- Do not cut the spring onion, garlic and red pointed pepper into strips and sweat in olive oil – season with provence herbs and orange pepper – then add mascarpone (I always freeze when I have left over mascarpone!)
- rub the peel of a small organic lemon and add – add the cous cous, which is now ready – add a few tomato flakes – mix everything together well
- Prepare a marinade of balsamic vinegar, lemon oil, chilli oil, a pinch of sugar and salt and marinate a handful of arugula with it – add the marinated arugula to the pan with the cous cous – mix again and serve IMMEDIATtbspY (otherwise the arugula will collapse)
- Garnish the dish with caper berries, dried tomatoes and a little balsamic cream
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