If you’ve purchased instant couscous, followed the method on the back of the pack and felt you’ve been ripped off because it doesn’t taste like much, it’s not your fault. You can do it this way, but you better make sure you’ve got some rich curry or tagine to serve with it.
My Top 5 Tips for Couscous
- Use stock instead of water for starters. It’ll add a lot more flavour to your dish.
- Never leave the couscous sitting in the stock for too long before stirring, (fluffing up), or you end up with a set mass at the bottom of your bowl. Fluff up every 1 – 2 minutes and the grains will stay separated.
- Use flavours that will pop in your couscous like currents, barberries, chopped apricot or cranberries
- The use of toasted almond flakes or slivers will give extra crunch.
- Add a soft herb like mint, coriander or parsley for some added flavour and colour.
- 200 g Couscous (Instant)
- 250 ml Stock veg or chicken etc
- 1 Lemon juice and zest
- 1 Onion diced
- 1 heaped tsp Turmeric
- 1 heaped tsp Cumin powder
- 1 scant tsp Allspice
- 40 g Toasted almond flakes
- 1 hand full Chopped parsley
- 1-2 Tbsp currants or other, barberries are nice if you can get them
- Sweat off the onion with the spices.
- Do this next step 10 mins or so before you want to serve. Bring the stock, lemon juice, and zest to the boil then add to the couscous and cover. Stir the couscous occasionally to break up the grains and keep it fluffy.
- In the meantime toast the almond flakes and chop the parsley.
- Add the
spicedonions to the couscous with the remaining ingredients. Season and serve with a tagine or curry.
If you like the sound of this try making a brilliant curry or tagine to go with it.