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Couscous and vadouvan crisp

This crispy version of couscous and vadouvan is a component that can be used in both warm and cold dishes. By cooking the couscous in vadouvan, it is infused with a spicy, lightly sweet flavour. 

Creation by Dennis Steenbergen, Céline, Nieuwegein, the Netherlands.

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Allergens and dietary requirements

  • Celery
  • Mustard
  • Sulphite
  • Gluten
  • Egg

Ingredients

250
g
couscous
400
ml
poultry stock
30
g
vadouvan
20
g
shallot
25
ml
egg white
salt

Scale recipe

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