FLOUR + WATER LESSON: COUSCOUS

🌿My submission to @foodfutureinstitute

“I learnt something new! Never realised that couscous was made from flour - somehow I always thought it was a grain.
I think there's still ingredients missing in the recipe. Matthew talks about asparagus and cilantro and it's not on the list. I also couldn't find how much water is needed to cook the broth...
Am wondering if steaming for 10 mins + 30mins is too long. Mine looked great after 15 mins but I stuck to the time stated and everything became overcooked and clumping together.
I didn't have apricot so I used other dried fruits instead.
Taste wise - everything was great. My boyfriend said it was as if a fancy restaurant came to him ;)”

🌿INSTRUCTOR FEEDBACK:
“What beautiful work again! The color contrast is so vibrant, and the plating is so simple, minimal yet elegant. The cauliflower has a lovely chard and your veggies and garnish are cut the perfect size and selected nicely. Yes, you can use any veggies you find locally and in season for this. It is a bit too much time, seems like you added a little too much water, generally I the rule is like rice, 2:1, to soak it all up! I love who you layered the couscous and created a good height with the veggies to lay the cauliflower on, like a little bed! Lovely!”
😃😃😃