Jewelled couscous

IMG_2596Couscous is one of the easiest and quickest sides/meals/starters to whip up. Pretty bland in its own right but it lends itself to endless flavours. Keeping in the Moroccan theme from my last post, I made a spiced couscous to go along with the chicken stew. It literally takes minutes!

To serve 4:

120g couscous

1 stock cube

Black pepper

1/2 tsp ground cinnamon

1/2 tsp ground cumin

1/2 tsp paprika

Handful of parsley, chopped

Seeds from 1 pomegranate

Handful of flaked or chopped whole almonds

Olive oil

Boil a kettle and prepare your ingredients. Pop the dry couscous into a large bowl and crumble the stock cube on top. Add the spices, a drizzle of olive oil and pour over just enough boiling water to cover the couscous by 1cm or so. Cover with a lid or big plate and leave to soak. After 4-5 minutes your couscous should have absorbed all of the water and plumped up nicely. Stir only with a fork to ensure it doesn’t all clump together. Add a good grind of black pepper, the chopped parsley, almonds and pomegranate seeds and mix everything well. Pile onto plates with your favourite stew or just pop into a box for lunch.

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