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North South East West Couscous

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“I just made this up, off the top of my head and had it for dinner this evening. It's one of the best dishes I've ever made I have to say! I named it that because it's got such a mixture of ingredients, it seems almost "international" ... it's a bit Moroccany, a hint Indian, un poco Mexican, and ligo Greek!!! There's soy sauce in there too, so I guess some China is in there as well!!! I hope someone out there finds this recipe useful, enjoyable to make, and yummy to eat! :)”
READY IN:
25mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

  1. Add freshly boiling water to the couscous in a plastic tub, with 5 splashes of lemon juice and 5 splashes of soy sauce.
  2. Place the lid on the tub and leave for 10 minutes.
  3. Chop the pepper and onion very finely and fry together in a little sunflower oil.
  4. Rinse the lentils with water and add them to the pan, with the margarine and a good splash of (soya) milk.
  5. Add the crushed garlic.
  6. Turn the heat down so it doesn't burn, and keep stirring!
  7. Add the chilli pepper, deseeded and finely chopped, along with the spices and the black olives.
  8. Mix well.
  9. Add the couscous to the pan and mix thoroughly OFF the heat and serve immediately.

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