Couscous

Ingredients

  • 1 cup of Instant Couscous (in pasta aisle)
  • 1 cup of water
  • ½ tsp stock powder

Method

  • Get yourself a saucepan. Add recommended cups of water (same amount as cous cous you cooking) & stock powder if using. Heat up the water until it is close to boiling.
  • Add in same number of cups of couscous before the water starts to boil (unlike pasta, couscous does not need to be boiled – so the water should be hot but not boiling).
  • Remove from the heat & let the couscous sit for 5mins, covered.
  • Lastly, fluff the couscous with a fork to stop it from sticking together.
  • Serve with curries, casseroles or stir-fries. Can also add to salads, through steamed veggies or team with a tin of tuna for a super quick lunch or dinner.

FODMAP adaptable:
Keep couscous (cooked) to 1/4 cup per serve.
Swap stock powder for herbs/spices.