COUSCOUS 3 WAYS

Ok, so leading on from my puff pastry three ways I’m bringing you another set of recipes that take minimal effort but provide maximum pleasure – what more could a girl want?
Cous cous is such a versatile ingredients and there are SO many ways you can use it in your cooking beyond just as a token carb.
Using it here raw, stuffed inside a tomato is a mind blowing revelation for me (absolutely something I have learned from my chef bf) and is a much quicker and simpler route to a stuffed tomato than the rice stuffed variety. You literally put the cous cous in raw and it is done by the time the tomatoes come out of the oven – a revelation !
Then we have a really good but super simple salad, that with a little sprucing can be turned into this high protein breakfast loaf, which honestly, I ate for a week straight for my breakfasts, just slice and go.
You can find all three of these recipes on my substack, The Late Plate, tomorrow morning.
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xoxo

So, I believe that summer cooking should be simple and easy, but also rewarding and absolutely delicious. And I’m a big advocate for batch making one thing and serving it many different ways. So, let me introduce you to my couscous three ways. You’ve probably all had a baked rice stuffed tomato in your life. But making it this way with couscous means you don’t have to cook the filling at all. You can just throw it in raw and the residual moisture in the tomato cooks the couscous to perfection while it’s slow cooking in the oven. Next up, we have a very simple but banging couscous salad that can be the base of many a meal. And also, if you have any left, I’m including a recipe which turns it into a high protein, almost frittata style breakfast loaf. Join me over on Substack to get all three of these recipes tomorrow