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How to Cook

COUSCOUS

Add 1 cup of boiling water or stock to 1 cup of couscous in a bowl. Cover and leave for 5 minutes. Fluff it up with a fork. Enjoy!

ISRAELI COUSCOUS

Bring 2 cups of water to boil, add 1 cup Israeli Couscous and simmer for approx. 10 minutes or until all the liquid is absorbed.

ORZO

Cook orzo like you would any other pasta. Simply add it to plenty of boiling, salted water and simmer for around 6 minutes. Once the pasta is al dente, drain it.

QUINOA

Measure 1 cup of quinoa to 1 1/2 cups of water. Wash before cooking it quinoa must be well rinsed in cold water to remove its bitter coating. Combine the quinoa and water into a pot and add a very small pinch of salt and bring to the boil. Reduce the heat to very low and place on a lid. Simmer quinoa over a low heat for 15 minutes or until all the water has absorbed then take off the heat. Rest the quinoa for 10 minutes and fluff with a fork before serving.

BROWN LENTILS

Cover with water or stock, approx. 3 cups to 1 cup of lentils. Boil for 3 minutes to aid digestion and then reduce heat to simmer until tender, approx. 30 minutes.

CHICKPEAS

Soaking

Chickpeas must be soaked before cooking to rehydrate them. Between soaking and cooking they triple in size, so when soaking them, make sure there are several inches of water above them to allow for this expansion.

Long Soak: Put chickpeas in a bowl and cover them very well with water, about 1 cup chickpeas to 4 cups water. Soak for 8-10 hours/overnight. Drain before cooking.

Quick Soak: Put chickpeas in a saucepan and cover them very well with water, about 1 cup chickpeas to 3 cups water. Bring them to the boil quickly, reduce heat and simmer for 5 minutes. Remove from the heat, cover and let stand for 1-2 hours. Drain before cooking.

Cooking

In a saucepan cover the soaked chickpeas with plenty of cold water, bring to the boil and simmer until tender, approx. 1.5 to 2 hours. Do not add salt until they’re cooked, as it toughens them.

POPPING CORN

2 Tbsp oil, e.g. peanut or canola to 1/3 cup popping corn.

In a large saucepan with a fitting lid, heat oil on medium-high temperature. Add popping corn, cover with lid and slide saucepan back and forth over the heat until the popping stops. Optional: season with salt and butter.

SPLIT RED LENTILS

Split Red Lentils cook to a puree. Add 1 cup lentils to 3 cups water, bring to the boil and simmer until tender, approx. 30 minutes.


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