Pile-It-High Couscous Recipes

Cooking Time: 15 - 30 mins
Serves: 2   

Ingredients

350g of couscous 1 pint of vegetable stock 75g of butter 2 cloves of garlic 225g of onions, peeled & roughly chopped 1 lemon 5 tbsp of chopped fresh parsley & chives 200g of salami, chorizo or spicy sausage, in one piece 125g of crumbly goats cheese 190g jar of Sacla' Sun-Dried Tomato Paste sea salt and freshly ground black pepper

Instructions

Put the couscous in a bowl and pour very hot vegetable stock over it. Leave it to stand for ten minutes, forking occasionally, until all the liquid has been absorbed and the grains are soft and fluffy. Stir in the lemon zest, lemon juice and parsley, add plenty of seasoning, mix well and leave the couscous to cool. Heat the butter in a pan and cook the garlic and onions until tender and deliciously golden. Chop the sausage into bite-sized pieces and cook in a tablespoon of oil for two minutes until slightly crispy. Drain and cool. Crumble the cheese and pile it on top of the couscous with the sausage. Now for the dressing. Mix 2fl oz of olive oil, two tablespoons of Sacla' Sun Dried Tomato Paste and one teaspoon of balsamic vinegar together and add plenty of seasoning. Drizzle over the couscous mountain. Serve with a crisp green salad, a glass of chilled white wine and a smile. * HINT: Wherever possible buy unwaxed lemons for dishes where you're using the grated rind. Most lemons are coated with a wax to make them shiny, but it can spoil the citrusy flavour.