Chinese
Chinese - Chicken
Jewelled Giant Couscous
Chef's Menu Description
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
Ingredients
- • 300 g dried giant couscous
- • 1 vegetable stock cube (dissolved in 500ml boiling water)
- • 1 large carrot (coarsely grated)
- • 1/2 cucumber (diced into 1/2cm cubes)
- • 300 g cherry tomatoes (quartered)
- • 200 g pomegranate seeds
- • 1 pepper (deseeded and finely diced)
- • 2 spring onions (green and white finely chopped)
- • 1 tbsp balsamic vinegar
- • 2 tsp sumac
- • 1 tsp lemon juice
- • small handful fresh mint leaves (finely chopped)
- • salt and pepper (to taste)
Preparation Steps
1
Phase 1
Add the giant couscous and stock to a saucepan and simmer over a medium heat for 6 minutes. When cooked, the couscous will have doubled in size and absorbed the water. Don’t overcook it as it will become gluey and stick together.
2
Phase 2
Set the cooked couscous aside to cool.
3
Phase 3
Mix the cooled couscous and the rest of the ingredients together.
4
Phase 4
Season with salt and pepper to taste and serve.