Buttery couscous
- Ghillie Basan
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Serves 6
Easy
Prep: 5 mins
Cook: 20 mins
Plus soaking
A star rating of 4 out of 5.8 ratingsRate
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Serve a big scoop of this buttery couscous alongside your favourite meat or veggie recipe
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
- 350g couscous
- 400ml warm water
- ½ tsp salt
- 2 tbsp sunflower oil
- knob of butter
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Nutrition: per serving
-
kcal195
-
fat8g
-
saturates3g
-
carbs30g
-
sugars1g
-
fibre0g
-
protein3g
-
salt0.47g
low
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Method
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step 1
Soak the couscous in the warm water with the salt for 10-15 mins, until it’s been absorbed. Gently break up the grains with a fork and add sunflower oil. Rub the oil into the grains to break them up. Aerate by lifting them up in your fingers and letting them fall.
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step 2
Heat the oven to 180C/160C fan/gas 4. Tip the couscous into an ovenproof dish and dot with little bits of butter. Soak a piece of greaseproof paper in water and squeeze out the excess before laying it over the top of the couscous. Place in the oven for 15-20 mins.
Recipe from Good Food magazine, May 2011
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A star rating of 4 out of 5.8 ratings
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