….I’ve run out of time to post as we are off to Italy tomorrow so I’ll gift something suitably gloating when we return.
Oh, except you guys stick in Winter. Boo to that.
( this bit of Italy. Nice).
What’s your general feeling in respect of couscous? I’m not really a fan. For a while I tried to tart it up with a shitload of interesting stuff and it never worked. It was always reminiscent of that one person at church picnics who used to bring that god-awful carrot and sultana and mayonnaise ‘salad’ (hell-curses on the person who came up with that idea) and so I ditched it. I replaced it with quinoa, alleged saviour of the fat people, and it was definitely preferable with a semblence of texture and taste, and also it was cool (back when I was cooking it regularly) and I managed to achieve a little cache at lunchtime in the office for forcing it down when everyone else around me was eating freaking delicious rolls from the Spanish deli at the end of the road.
Basically a ‘yeah but nah’ to couscous and it’s health-conscious cousin. GIANT COUSCOUS IS A DIFFERENT MATTER. It’s nice. This is another Donna Hay recipe – I think I told you a post or two ago I am mainly cooking Donna Hay or Aussie Women’s Weekly recipes at the moment – obviously the pictures of her food look literally untouched by human hands and mine never come out looking as pretty but they seem to taste ok. I’ve spunked god knows how many pounds on her app and am basically mining it for ideas.
She uses normal couscous in her recipe for this so it would end up a dryer mix (rather than tasty slop, as I did) – it’s up to you.
2 red onions, chopped into not-heaps-big wedges
1 chorizo (if in Oz PLEASE try to source proper chorizo from a deli rather than that shit they sell you at Coles as chorizo but WHICH IS NOT IT IS FOUL DO NOT EAT IT)
1/2 teaspoon dried chilli flakes
2 teaspoons rosemary leaves
couscous – if using normal, then 2 cups of dried. If using GIANT COUSCOUS then I think I used about 2/3 of a packet. Use your judgement
680ml cups chicken stock (obviously you can use less/more depending on how your couscous gobbles it up)
150g or so of washed baby spinach leaves
half cup flat-leaf parsley leaves
jar of aioli you bought from the shop
In a pan throw the onion, chorizo, chilli and rosemary, along with a couple of teaspoons of olive oil, and cook until the chorizo frees up its tasty oils and the onions are looking nicely red and soft. Should take between 7-10 mins if you’re using a medium-high heat.
Don’t burn anything.
Should look a bit like the above. I hadn’t enough red onion so used white for the other half. Was absolutely fine but Donna Hay must never find out otherwise she’ll give me that odd smile of hers and be all disappointed whilst still trying to be supportive. Awkward.
Add the couscous and chicken stock and reduce the heat a bit to more like low, cover it up and simmer until the stock is absorbed.
For me this took a while and a little extra stock.
But when done looks all plump and delicious. Arguably like a tapioca dish that is actually yum. Stir through the spinach leaves – they should wilt in the residual heat like Brits on the last day of a budget holiday to the Costa del Sol.
NewHuman’s toy collection has grown exponentially post-birthday. Boyfriend and I carried on our fine tradition of buying him very little (we bought him nothing for Christmas) and he is currently busy taking all available floor space, preferring the ‘violent throw’ approach to toy distribution. Such a treasure.
Anyway, serve up the tasty slop in bowls and serve with aioli, parsley and lemon wedges. Boyfriend wasn’t a fan of the aioli but I stirred a nice heaped teaspoon through my tasty slop and pronounced it delicious. You decide.
Note: the clever among you will note I’ve used lime wedges. That’s because I found my lemons having self-destructed at the bottom of the fruit bowl. Limes were fine.