| This is delicious served with a chunk of steamed fish or grilled vegetables on top. Serves 8 as a side dish | |  |
150g instant cous cous (the sort you find in supermarkets – make sure it’s unflavoured, only buy the plain one)
½ teaspoon ground cinnamon (grind it fresh from a quill– much better flavour)
2 organic or free-range eggs
a medium sized head of broccoli
a very large handful of fresh mint leaves
In a medium-sized bowl mix the couscous, cinnamon and ½ teaspoon of salt with 220ml of tepid water. Stir well then leave until the water has been absorbed.
Lower the eggs into a pot of boiling water and cook for 6 minutes, then drain and place in a bowl of iced water for 5 minutes. Peel and roughly chop or grate and add to the cous cous.
Peel or trim any woody skin from the broccoli stalk then slice the whole head into 1cm thick pieces.
Boil or steam for 90 seconds, drain in a colander and immediately put into a large bowl of iced water and leave to cool. Drain well, cut any large pieces into smaller chunks then place in a food processor with the mint leaves and blitz in several short bursts, scraping down the side of the bowl each time, to produce coarse crumbs. Mix these crumbs into the couscous with a generous amount of freshly ground black pepper, adding salt to taste. It will keep covered in the fridge for a day, just mix together again to loosen it up before serving.
