Cold weather goes hand in hand with comfort foods, staying in and watching terrible TV. My favourite comfort foods are usually anything that is mashed or anything the goes with soup. My plan is to clear out my pantry of the different grains and pulses by making mash, soups or salad for as long as I can stand them.
This simple couscous recipe is a nice recipe for both adults and kids, you can also easily incorporate other vegetables and mushroom if you have kids who would usually remind you that ‘you know “I don’t eat mushrooms”‘. The actual recipe takes around 15 minutes but it will all depend on the intensity of your heat source.
You may serve the mashed couscous as a main, side or make sandwich filling with it. To add other vegetables, simply blend the vegetables separately as a puree stock and add a couple of tablespoonful to the couscous when you mash it. Whatever you use for measuring the couscous, you will need only need to use the same container to measure your water at 1 and half. Most mugs are 250 ml so I use a coffee mug as the measuring medium.
- 250g (1 coffee mug) couscous
- 375g (1 1/2 mug) water
- pinch of salt
- 2 table spoon butter
- 1 tablespoon olive oil
- 1 whole avocado
- 2 iced cubed vegetable puree source
- put the water on boil
- add couscous and salt
- cook for 12 mins(if your heat is lower you may need to cook for longer)
- add olive oil
- add butter
- stir and switch heat off
- use a wooden laddle or spoon to mash the couscous against the saucepan
- mash as much of the couscous as you can to get a smooth mash texture
- peel avocado and cut into large cubes
- add the cut avocado to the couscous and mash the two together
- you may add more butter and olive oil if you prefer more