San Remo’s brand ambassador Adam Swanson, owner and executive chef of Zucca at Holdfast Shores in Adelaide says that couscous is a light and refreshing summer meal for the family.
It is extremely versatile and really does go with anything which is always a great basis for a family meal. The added bonuses of 98% fat free, made in Australia and 5 minute cooking time just make it that much more appealing. It is also a great source of fibre.
If you are stuck for dinner ideas as the weather starts to warm up why not give this recipe for Char-Grilled Vegetable Cous Cous a try.
200g San Remo CousCous
1 tbsp oil
1 red capsicum, seeds discarded
2 zucchinis, sliced into 3, lengthways
2 large flat mushrooms, stalk trimmed
400g can peeled tomatoes
1/4 cup toasted pine nuts
2 tbsp butter
1. Make CousCous according to packet directions and empty the contents of both bags into a large bowl. Add butter and fluff with a fork. Keep warm.
2. Meanwhile, heat a chargrilled pan and brush peppers, zucchinis and mushrooms with olive oil. Cook for 10 minutes or until done. Remove from heat and slice into large pieces.
3. Place tomatoes and vegetables in a saucepan, bring to the boil, stirring and cook for 1-2 minutes.
4. Serve vegetables over, or stirred through the CousCous, sprinkled with toasted pine nuts.