Recipe: Appetizing Hoppy's sweet sticky cous cous

Hoppy's sweet sticky cous cous. Try this easy couscous recipe with freshly-chopped parsley and lemon juice. Add your own flavours to accompany tagine, lamb, or add extras for a tasty lunch or a simple side dish for a summer BBQ. Add in the stock and salt and bring the mixture to a boil.

It has a nutty, sweet flavor that pairs perfectly with stews, braises, and grilled. Most consider couscous a grain, but that isn't exactly accurate. Durum wheat is the natural species of wheat from which semolina flour is. You can have Hoppy's sweet sticky cous cous using 18 ingredients and 5 steps. Here is how you cook it.

Ingredients of Hoppy's sweet sticky cous cous

1. It's of 1st step.
2. You need 2 large of salad tomatoes.
3. Prepare of 2nd step.
4. You need 1 large of knob of butter.
5. Prepare 100 grams of red onion, chopped.
6. It's of 3rd step.
7. Prepare 1 dash of harrisa paste or chilli powder.
8. It's 1 pinch of salt.
9. You need 1 tsp of ground nutmeg.
10. Prepare 1 tsp of paprika.
11. It's 1/4 cup of candied citrus peel.
12. It's 3/4 cup of sultanas,currants,raisins.
13. Prepare of 4th step.
14. It's 2 cup of plain cous cous.
15. You need 1 tbsp of honey.
16. Prepare of last step.
17. It's 1/2 small of jar of pitted olives or can chick peas.
18. You need 1 slice of feta cheese.

This grain-like pasta cooks in the blink of an eye and is absolutely foolproof. If you can boil water, I guarantee you can make couscous. The couscous that most of us pick up at the local grocery store is actually instant couscous. This is couscous that has already been steamed and dried for us.

Hoppy's sweet sticky cous cous step by step

1. Cut the salad tomatoes into quarters. Cut out the seeds and throw away. Cut into small cubes. Set aside till main is cooked..
2. Get a large frying pan on high heat. Put in a large knob of butter and red onion. Cook the onions for about 5 minutes. Before the butter/onion burns, top up with 100ml warm water and take off the heat..
3. Put in the spices, and a small drop of harissa paste or chilli powder. If you want more spice add more paste, but be careful its very spicy and could overpower the dish. After the spices add the dried fruit and stir the mixture. I like to use sultanas, raisins, currants and candied citrus peel. But you can use any other dried fruit you like..
4. Add in the cous cous. The water should only just cover the mixture. Keep stirring to avoid burning. The cous cous should only take 6 minutes. Add in a little more water if needed. Once the cous cous is nearly cooked don't add more water. Let most of the water evapourate and stir in the tablespoon of honey..
5. Now the mixture is cooked take off the heat. The olives, tomato and cheese should not be cooked. Add the olives, or chickpeas and the tomato. Stir the mixture together. Once served crumble a small amount of feta cheese over the top. You can use as much as you like. Then your masterpiece is finished :)..

Mediterranean Israeli Couscous Salad My Mediterranean Israeli Couscous Salad is a great chilled salad to bring along to parties this summer or to make ahead when you are hosting! It's simple, beautiful, flavorful, and a big-time crowd pleaser. When it comes to cooking a "starch" for your meal, there are few sides easier to make than couscous. It's simple, versatile and incredibly fast. Rub the grains through the sieve to remove lumps, adding fine semolina if it is too sticky.

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