I used the couscous for a simple salad to take to a shared work lunch. In the end, most of our team forgot about the lunch, so it was cancelled and I was left with a large container of this to eat solo. I've spread it over the week and haven't minded at all. In fact, I liked it so much that I plan to make it again for the rescheduled work lunch.
Giant couscous is actually quite different to the regular variety. It takes a little longer to cook, is denser and chewier, and has a slight nutty flavour. I used a wholemeal type which might contribute to those things too, and I recommend seeing a wholemeal option out if you can. It was far more flavoursome and satisfying than regular couscous.
I cooked this in stock with some sweet corn kernels, and then added chickpeas, paprika, lemon juice and tomatoes at the end. If having it as a stand alone dish some green vegetables would be a nice addition or side, but if serving it alongside other dishes or salads, it works perfectly as is.
Giant couscous with chickpeas, sweet corn, paprika and tomatoes
A delicious, easy salad that highlights the benefits of giant couscous
Serves 4 as a light main or approximately 8 as a side
Vegan and low fat
Author: Bite-sized thoughts
200g (dry weight) / 1-1/2 cups uncooked wholemeal giant couscous
1/2 cup vegetable stock (I used homemade and unsalted)
1 cup sweet corn kernels
2 tbsp dried paprika
1 tbsp lemon juice
1 cup cherry tomatoes, sliced in half
Water, for cooking
Add the couscous and vegetable stock to a saucepan and add enough water to generously cover the couscous. Bring to the boil and then reduce heat to simmering point. Cook, covered, for 6 minutes. (If you are cooking corn from frozen, as I was, add the corn towards the end and add a minute to the cooking time.)
When the couscous is cooked, drain of liquid and stir through all remaining ingredients except the tomatoes. Stir through the tomatoes at the end.
Serve warm or cold.
Have you tried giant couscous?!