couscous potatoes

Crunchy Couscous Potatoes

How do you get more of the crunch and leave them so soft that they melt-in-your-mouth at the same time?

Everyone loved these and you will need:

300g potatoes, chopped with skin on
2 tablespoons olive oil
2 tablespoons uncooked couscous
1 teaspoon fresh or dried herbs [optional]
1 tablespoon sesame seeds
1/2 tablespoon fennel seeds
Sea Salt

Prepare an oven dish by greasing with a tablespoon of olive oil. In a large bowl toss the potatoes with the olive oil, herbs and salt if you are using it. Finally add the raw couscous and toss again. Use your hands to mix the potatoes and ensure that they are consistently covered.
Place in a preheated oven at 220C for 35 minutes. Spinkle with more sea salt if desired, fennel and sesame seeds.
Serve hot or cold with drinks and a toothpick or as a side to a main meal. The inside remains soft and so creamy !

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Trade Enquiries:

Batchelors Spicy Couscous by Premier Foods at George Borg

My vegetables today come from Oscar’s Fruit and Vegetables in Paola, Big Fresh Mosta and Barbuto [organic]

23 Comments on “Crunchiest Potatoes and still soft inside [with sesame seeds, fennel seeds and couscous]

  1. Pingback: Carnival Treats | Good Food Everyday

  2. What a great idea using couscous fo rthe crunchy coating! Will sure try these. My mouth is watering right now:)

    • Yes mine too I think because of its simplicity using two common ingredients that are wow together and bring out a most wonderful texture which though I have searched the net don’t see it anywhere else πŸ™‚

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