MOROCCAN STYLE COUS COUS
Wonderful couscous. I think couscous is a thing of beauty obviously when cooked right. There's nothing worse than a bland, unseasoned, un spiced couscous. But when you get it right, damn it's good. This couscous features, chickpeas, cranberries and raisins along with an array of various herbs and spices. Serve with a tagine, with some spiced lamb chops or simply as part of a salad. I served this with my chicken, coconut and mango curry. You can find the recipe here.
Ingredients: (Serves 4)
- 350g Couscous
- 50g Raisins
- 50g Dried Cranberries
- 250ml Hot Vegetable Stock
- 1 Tbsp Tomato Puree
- 1 Tsp Ground Cumin
- 1 Tsp Ground Coriander
- 1 Tsp All Spice
- 1/2 Tsp Ground Ginger
- 400g Can Chickpeas (Drained & Rinsed)
- Handful Roughly Chopped Parsley
- Juice Of 1 Lemon
- Place the raisins & cranberries in a bowl and cover with boiling water. Leave to soak for at least 20 minutes.
- Add the cous cous to a large bowl and cover with the hot vegetable stock. (The stock should only just cover the couscous. If you add too much the couscous will not be able to absorb all the liquid). Cover with a clean tea towel and leave for 10 minutes.
- Fluff the cous cous with a fork, drain the soaking liquid from the raisins & cranberries. Add the spices, chickpeas, tomato puree, cranberries & raisins to and cous cous and stir to combine.
- Add the lemon juice and parsley and serve.