I know that recently I have been posting more recipe posts but what can I say I do love my food. I wasn’t always a fan, it was only once I began cooking for myself that my love affair with food began and we haven’t looked back since. Having come from a Mediterranean background I do love foods with a wealth of flavour rather than bland food.
Cous cous is a great ingredient especially as an addition to salad. I do rather enjoy experimenting with it as it is extremely versatile. Cous cous is a whole grain so you get more vitamins, minerals and fibre each serving than those that have been refined. It is a great source of protein so fabulous for vegetarians. Cous cous also contains fibre so helps to prevent constipation and also catches fats within the fibres and helps remove them from the body helping to reduce cholesterol levels. Cous cous contains selenium which is an antioxidant that protects cells from toxins and helps fight cancer. It is though that a deficiency in selenium is linked to prostate cancer and also possibly lung cancer.
Ok enough of the science lesson, now for the recipe and it’s a good one.
400g cous cous cooked in chicken stock, cooled and fluffed (this is the weight before cooking.)
90g semi dried tomatoes, place on kitchen towel to remove excess oil
60g kalamata olives (pitted)
7-8 fresh basil leaves
Piece of basic for a garnish
Chop the tomato pieces into 2 or 3 pieces depending on how large they are and toss them and the olives into the cous cous. Tear the basil leaves and chop the mozzarella into bite size pieces, add both to the cous cous. Stir well and garnish with a little extra basil as in the photo.
You can omit the cheese if you prefer or even simply add a vegetarian cheese.