“Couscous” from “How to Eat”

“How to Eat” has been with me for 19 years. I got it on my first birthday in London in 1999. I had a newborn son and I was still trying to find my feet both as a Londoner and as a mother. My husband gave it to me purely because there was a whole section in the back devoted to how to feed children. Little did I know then how important this cookbook would be to me, 19 years later. It would definitely be one of my Desert Island Cookbooks.

I can’t possible recall when I first made the recipe for couscous, but I do know that once I started making it, I never stopped.

I’ve made this recipe so often now that I know it by heart. 100 grams of couscous to 150 millilitres of stock, and for our family, 300 grams of couscous to 450 millilitres of stock is a good amount. Put the two together, pop a lid on it, wait 10 minutes (or thereabouts), add some olive oil or butter, fluff it up, and it’s done.

In the ensuing years, I’ve adapted and changed this recipe countless times. Some popular variations include: adding roasted vegetables, adding feta, adding chopped flat-leaf parsley, sometimes doing all three. In the above photo, I added a new Waitrose frozen roasted vegetable assortment, which worked a treat.

Couscous carried my boys through their childhood and beyond. Soon after I started making this regularly, a new British friend (who is now an old British friend) said to me, “This couscous is perfect. It’s just the way it should be.” High praise indeed.

Once again, thanks Nigella.

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“Couscous” from “How to Eat”

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