Cous Cous

A sweet and tangy cous cous dish utilising many local, tropical ingredients.


  • 300g cous cous
  • 2 cups water
  • juice of one small lime
  • 2 tablespoon olive oil
  • 2 tablespoons soy sauce
  • 1 teaspoon ground cumin
  • 1 teaspoon dried basil
  • small knob of fresh ginger
  • 1 mango
  • 1/4 cup pine nuts

Note: Ingredients in bold are generally available from Community Foods


Bring water and cumin to boil. Add cous cous and take off heat. Cover and stand until the cous cous has become soft and clumps together (this should take approximately 5 minutes).

Grate the fresh ginger and cut the mango into small cubes. Into the cous cous, stir in lime juice, olive oil, soy sauce, basil, ginger and mango. Dry roast the pie nuts until they become lightly coloured. Sprinkle on the top of the cous cous and serve at room temperature.

A great dish to take to a shared meal.