Morning All
I'm making caribbean lamb from the original cookbook, and having it roast veges and cous cous (EE) has anyone got any suggestions how to "jazz up" the cous cous so it's not too dry or boring?
Will be round later hun, it sound delish. Dried appricots would go well with the lamb in the couscous, and cook it in a bit of stock as already suggested. Chopped fresh tomatoes and mint would add a bit of flavour moisture to it too.