Gastronomixs

Couscous crisp

A simple garnish that is tasty, crispy, and decorative too.

Creation by Bas van Kranen, Bord’Eau* restaurant, Amsterdam, the Netherlands.

Couscous crisp

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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.

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