by Simon Fernandez of ferdiesfoodlab
Cous cous is one of those foods that can be mind numbingly bland. In the hands of any would be - or accidental - food assassin, it could have everyone around the table slumped over with their tongue handing out, bored to death.
First time I tried this was at Marc's house. (old school friend) I think I was 7 or 8 years old! I'd never seen anything like it, and filled my bowl with trepidation. I'm glad to say Marc's mum was no food assassin and I snorked my portion along with various other French bonne bouche that his mum had put out for us after a hard day's climbing!
I've traditionally made cous cous with hearty winter flavours provided by roast vegetables and nuts, raisins and chicken stock.
But orange juice used to make the cous cous - add a really fresh dimension, fantastic!
This recipe is my mum's, and jolly good it is too . . .
ingredients and tips and tricks here at ferdiesfoodlab !