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CDWM SA - Ep. 5 - Storm - Starter

Storm’s Jewelled Cous Cous

Ingredients

Serves: 4 people

Preparation time: 45 min

  • 2 cups cous cous
  • 8 portobello mushrooms
  • 4 cups baby spinach
  • 200 g feta cheese
  • 250 g bacon, diced
  • 2 tbsp olive oil
  • 100 g butter
  • 1 cup pomegranate rubies
  • 1 cup herbs
  • 2 cups balsamic vinegar
  • 1 tbsp brown sugar
  • 2 cloves garlic, left whole to flavour
  • micro herbs, to garnish

Preparation method

  • Place couscous in airtight container with 3 cups luke-warm water. Add pinch salt and pepper and seal container. Leave 45 min to soften.
  • Pan fry diced bacon in oil until cooked. Add crushed garlic and allow to cook until bacon is crispy.
  • Remove small amount bacon and set aside for garnish.
  • Mix balsamic vinegar and sugar in saucepan, low-med heat, about 20 min.
  • Reduce mixture to half original amount, with syrup-like consistency.
  • Throw soaked couscous into pan with bacon and garlic and stir-fry lightly, until couscous gets some colour.
  • Add 1/2 feta. Add herbs and spices to taste.
  • Finally, add pomegranate rubies. Remove from heat.
  • Pan fry portobello mushrooms in butter, dried herbs and garlic cloves.
  • To serve, create bed of fresh baby spinach, drizzle over balsamic reduction.
  • Onto spinach, place 2 upturned portobello mushrooms.
  • Spoon couscous stir-fry mixture directly into mushrooms (as if to stuff them).
  • Sprinkle bacon (saved for garnish) and 1/2 feta directly over stuffed mushrooms.
  • Garnish with micro herbs and serve.