Couscous
A traditional side dish of North African, commonly known as a Moroccan staple served with stewy things like Tagine. But essentially, I just use it like rice – serve it with anything!A light sprinkle of fresh herbs adds welcome colour, or fruit and nuts to add interest. Me, I do both! Exceptional served with Vegetable Tagine.
Ingredients
- ▢ 2 cups couscous
- ▢ 2 cups chicken or vegetable stock low sodium
- ▢ 1 tbsp extra virgin olive oil
- ▢ 1 tbsp lemon juice
- ▢ 1/2 tsp salt
HERB OPTION:
- ▢ 2 tbsp coriander/cilantro finely chopped
- ▢ 2 tbsp parsley finely chopped
FRUIT AND NUTS:
- ▢ 1/3 cup dried apricots chopped
- ▢ 1/3 cup currants or sultanas
- ▢ 2 tbsp slivered almonds toasted
Instructions
- Heat chicken stock until boiling using whatever method you choose (stove, 3 – 4 minutes in microwave on high).
- Pour over couscous in a heatproof bowl. Shake to level the couscous, cover with plate (or cling wrap).
- Leave for 10 minutes, then fluff with fork. Stir through olive oil, lemon juice and salt.
- Stir through either herbs or fruit & nuts. Or as I do, use it all! Keep warm until ready to use. Ideal served with Tagine, or anything Middle Eastern.
Notes
This recipe is sponsored by Mediterranean Supermarket