Free Healthy Recipe - Tibetan Cous Cous

Dairy free, Low GI

Being a popular food of Morocco, Algiers and some parts of the Middle East, I'm not sure than the Tibetans would ever have eaten cous cous, however if they had they would most likely add Goji berries to it. This dish is delicious served with the roast duck.

Ingredients

1 cup cous cous

1 cup boiling water

2 cobs sweetcorn, steamed and kernels removed

3 tbsp slivered almonds, dry roasted

1 cup parsley

1 tbsp goji berries, pre-soaked in warm water and cut into small pieces

sea salt

cracked black pepper

1½ tbsp olive oil

Method

In a large pan with a lid, dry roast the cous cous until golden and fragrant.
Pour the boiling water over the cous cous, cover the pan and set aside for 10 minutes.

Using a fork separate the grains and stir through the corn, almonds, parsley and goji
Season and stir through the olive oil.

Note: Made from coarsely ground durum wheat, the wheat used in pasta, cous cous is unsuitable for anyone with wheat/gluten intolerance.

Makes 4 servings

Prep Time:	20 mins
Cooking Time:	10 mins
Ready in:	30 mins
Suitable for:
Dinner, Lunch, Side Dish

See also:

Roast duck with blood orange glaze

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Nutritional Information - Per Serve
Kj	1058 kj
Calories	253 kcal
Fat	11.2 g
Saturated Fat	1.2 g
Total Carbohydrate	29 g
Total Protein	7.4 g
Fibre	5.1 g

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