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Mar 6 / JW

Macadamia Couscous


I have to give credit on this one to the lovely people at Brookfarm. We recently bought their Macadamia Nut Oil with Lemon Myrtle(Lemon Myrtle has similar flavour to Lemongrass).

A similar recipe was included with the bottle, and this is my version. Here goes:

Making Couscous is beyond easy. Basically take the amount of couscous you need, then heat the same amount of water(I actually use a bit more, because you don’t want it clumping), add to couscous and cover. You can do this on the stove or just in a bowl with some plastic wrap. Let sit for 5 minutes

Toast the nuts realll good, let cool and then chop. Steam whatever veggies you’d like. Here I added carrot, asparagus and leftover zucchini. Once thats done, add the whole lot, plus the Macadamia Oil to the bowl of couscous, and stir. Done and done. This side dish would be great alongside grilled chicken, fish, or lamb.


1 1/2 Cups Couscous

1 3/4 Cups Water

1/2 Cup Toasted Chopped macadamias

4 tbl Brookfarm Macadia Oil

1 bunch asparagus(or any veg you like)

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