Sunday, 8 January 2012

The Metamorphic Casserole de CousCous

2 Carrots
1 Whole Swede
A Bunch of Black Beans (say about 100g as I used about a fifth of a 500g packet)
3 Tablespoons of Olive Oil
100g Kenyan Green Beans
1 bowl of Spinach
Half an Onion, finely chopped
2 Cloves of Garlic, finely chopped
50g Pesto
Pinches of Nutmeg, Black Pepper, Mixed Spices and Salt

Heat the olive oil in a saucepan for 2-3 minutes; add the onion and garlic turning frequently, until softened and lightly charred all over. Add the ground nutmeg, black pepper and mixed spices. Mix thoroughly as I think this helps the flavours to evenly mix. Add the couscous and turn frequently. It is very important that you don’t let the couscous cook but really you just want it to heat up and absorb some flavour. Turn the heat down completely and add your cup of vegetable stock into the pan. Cover the pan and let it set.

Prepare the beans by soaking overnight. Rinse thoroughly and bring to boil for about 10 minutes. Lower the heat and let them simmer for the next 20 minutes. Add a pinch of salt and add the carrots and swede chopped up. The green beans can follow suit. Allow another 10mins of boil and then add finally the spinach. Remove the pot from the hob and add the couscous mix. Now mix thoroughly salting according to your taste, a pinch of black pepper wouldn’t hurt either.

Garnish with some Basil and serve with a glass of %100 Tomato Juice. Awesome!

I was not recording times or measurements so please forgive me if this throws you off the rails but I can say I have successfully tried this 3 times and it has always been in a way similar to what is described here.


  1. I am not a big fan of couscous, but could give it a try - with brown rice, maybe?

  2. whats all of this about man are you gordon ramsey now