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–+ servings
An oval white bowl filled with spiced Couscous recipe

Big flavour Couscous

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becs-table.com.au
Transform ordinary couscous into a flavour explosion with our Big Flavour Couscous recipe! Learn the secret to perfectly fluffy grains and how to infuse them with aromatic spices, roasted veggies and zesty dressings. A family favourite that's ready in minutes!
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Prep Time 15 minutes
Total Time 15 minutes
Difficulty Easy
Course Dinner, Lunch, side
Cuisine Arabian
Servings 4 or more
Method Conventional

Ingredients
  

  • 200 g Couscous Instant
  • 250 ml Stock veg or chicken etc I use Continental stock pots for this.
  • 1 Lemon juice and zest
  • 1 Onion diced brunoise (tiny dice)
  • 1 tsp Turmeric
  • 1 tsp Cumin powder
  • 3/4 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

Instructions
 

  • Sweat off the onion with the spices.
  • Do this 10 mins or so before you want to serve if you want to serve warm couscous. Bring the stock, lemon juice, and zest to the boil, then add to the couscous, stir and cover. After a couple of minutes, stir the couscous to break up the grains and keep it fluffy. Read your pack for timing, but it should only take around 5 minutes in total to absorb.
  • In the meantime toast the almond flakes and chop the parsley.
  • Add the spiced onions to the couscous with the remaining ingredients. Season and serve with a tagine or curry.