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.

1 cup cous cous
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
1½ tbsp olive oil

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

Scale recipe to serves

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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