Couscous crisp
A simple garnish that is tasty, crispy, and decorative too.
Creation by Bas van Kranen, Bord’Eau* restaurant, Amsterdam, the Netherlands.
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Ingredients
|
200 |
g |
couscous, cooked |
|
1 |
pinch |
ras el hanout |
|
200 |
ml |
water |
Preparation method
- Finely blend the couscous with the water and ras el hanout.
- Spread out thinly on a sheet and bake in an oven at 130°C until crispy.
Serving suggestions
- Serve as a crispy component in a dish.
- Perfect to combine with Moroccan flavours.