You will need:
- Couscous - for every 500g couscous, you will need 1L of liquid
- You can use between 100% stock to a 50:50 mixture of stock and water, but never less.
Tip: If you are serving fish, use vegetable stock or fish stock. If you are serving beef, chicken... well use your imagination.
For 500g couscous:
- 1/2 Leek
- 2 cloves Garlic
- 1/4 cup Olive oil
- Lemons
What to do:
In a heavy pot with a lid, cook chopped leeks with the olive oil for about 3 minutes in medium heat until soft. Add crushed garlic and cook another 2 minutes. Add stock and bring to a boil. You may add salt and pepper at this time. Add couscous, mix and close lid. Cook another minute and turn the heat off. Fluff the couscous with a fork, serve. Sprinkle lemon zest and juice. Simple!
I made this dish using 1 kg of couscous and a 50:50 stock and water ratio in a 24cmØ Le Creuset cast iron pot. It was amazing. Cheers to Götz, my culinary father.
Dish Modification
You can add spices like paprika, a Moroccan spice mix... whatever you want. Chillies also give a good kick. I like eating this drizzled with chopped chillies drowned in a pool of good olive oil.
Touch of Olive Oil food blog
