Couscous crisp
A simple garnish that is tasty, crispy, and decorative too.
Creation by Bas van Kranen, Bord’Eau* restaurant, Amsterdam, the Netherlands.

Would you like to view this page?
To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!
After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 3,200 components and hundreds of compositions!
Free two-week trial
Do you already have an account? Log in now!
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.