Cous Cous Medley

by Rob
(Southampton UK)

I took my pulp - slightly moist from a centrefugal juicer (cant afford a decent one). Juice was amazing!!

Anyway as i was saying - i cooked some simple cous cous. Once it was ready i just added the pulp and mixed. Put into pots and slipped into the fridge. I have it for lunch at work.

I'm gonna try it with rice and pasta herbs and spices - lots of experimenting.

I don't like the idea of wasting my pulp mainly because it is still moist and will still contain some lovely goodness. I put it in my medley because i'm not cooking it off. Because it is slightly moist the oxidation of some ingredients is slower.

Note: Try using a beetroot for colour and goodness, or a stick of celery for a bit of a different flavour - I thought these 2 ingredients would ruin my flavour combos - but it doesn't, just adds a new level. If you're sceptical like i was - try it once and only use 1 stick of celery or beetroot. - I tend to use steamed beetroot though, so the choice is yours of course.

My next combo will be with a bit of ginger as i love it and wanna try a few fiery recipes.