Here's a lovely side dish I like to include with our BBQs.
Sweet Peppery Couscous
1 cup corn kernels
1/2 cup Couscous
Dill leaf
2 tblsp lemon juice
2tblsp butter
Cracked pepper
2 tblsp EV olive oil
200ml chicken stock (2 cubes)
Melt butter in pan, cook corn for a couple of minutes. Add stock and bring to the boil. Remove pan from stove. Sprinkle couscous evenly over corn and cover with a tea towel for about 5 minutes.
Add pepper, lemon juice, oil and sprinkle of dill (or herb of your choice). Stir. Serve hot or cold.
This looks wonderful! My peeps love couscous, so I must give this a try. Thank you!!
ReplyDeleteThis sounds delicious - I will definitely try this recipe this week, xv.
ReplyDeleteI am immediately reminded of ...
ReplyDelete"Jack Spratt could eat no fat,
His wife could eat no lean,
And so, betwixt them both, you see,
They licked the platter clean.
MORAL:
Better to go to bed supperless than to rise in debt."
... which I drew from "the version from The Little Mother Goose (1912), illustrated by Jessie Willcox Smith. This version includes a "Moral"...
I think that you will enjoy the illustrations presented HERE
I thank You for this completely enjoyable Moment!
Indeed it is, John-Michael, Jack Sprat and his wife. Arthur Rackham's artistry. And thankyou for that link.
ReplyDeleteHope you all enjoy the Couscous as my guests did and they loooooooved Willow's MC. I made it with Tomato Basil macaroni, a new line on the shelf.