Almyra’s Mediterranean Cous Cous
Posted on 09th Mar 2015
Emma Spitzer returns from her holidays with more than a tan, also a suitcase full of recipes!
“I love Mediterranean food, particularly Greek food; intoxicating grills, Lamb souvlaki and colourful meze’s – all my idea of heaven. What I love about the Almyra hotel is the way it embraces the deep-rooted traditions of Cypriot food in a stylish and unpretentious way.
I enjoyed a magnificent salad with salty halloumi, oven roasted sweet tomatoes and fresh basil with local olive oil; simple enough but so delicious with all its local flavours. But it was the Mediterranean cous cous that stood out the most for me as it could be enjoyed with just about any dish.”
Mediterranean Cous Cous
1 cup of Bulghar Wheat (I find the coarse one best)
1 Medium finely chopped white onion
Large handful of vermicelli noodles (broken into pieces if they are long)
2 Tbsp Olive Oil
1 Vegetable or chicken stock cube
2 cups of tomato concasse made up on 1 cup tinned tomatoes and 1 cup of passata
Heat the olive oil and gently fry the vermicelli till lightly brown (be careful not to cook on too high a heat as they burn quickly!) Add the chopped onion and fry for a few mins until translucent. Add the tomato concasse and stock cube and bring to a boil before adding the bulghar. Give it a good stir, turn off the heat, pop the lid on and leave for 20-25 minutes until the bulghar is cooked though.
Enjoy with grilled lamb chops, meatballs or a simple salad« Back to blog home