couscous chermoula
classic Moroccan fair this couscous recipe is a GREAT partner to any dish with chermoula flavouring such as guinea fowl tagine / veggie tagine - cracking combo
IngredientsMakes: 400g (2)
| 280g | ready to eat couscous | (recipe below) | |
| 5g | veg stock cube | ||
| 26g | flaked almonds | ||
| 6g | butter | ||
| 14g | dried cranberries | ||
| 34g | dried apricots | ||
| 20g | olives | ||
| 10g | cocktail onions | ||
| 2g | mint | ||
| 1g | salt flakes | ||
| 2g | chive flowers |
Method
| Put the couscous on to cook / redydrate first. |
| Toast the flaked almond in butter. |
| Then chop the mint and dice the rest of the ingredients and mix everything together |
ready to eat couscous
plain ready to eat couscous
IngredientsMakes: 280g
| 100g | couscous | ||
| 180g | boiling water | ||
| 2g | salt |
Method
| Couscous is pre-cooked so all you really have to do it rehyrate it properly. |
| Good rule of thumb is 1.8 times as much boiling water as couscous by weight. |
| 7g of salt per kilo of rehydrated couscous. |
| Pour the couscous into a pan, and sprinkle with salt then pour the boiling water evenly over the couscous making sure it's completely covered. |
| Put the lid on the pan to seal the moisture in, leave for at least 20mins on the counter top. |
| When removing the lid there should be no sign of water. |
| Drag a fork across the top of the couscous repeatedly to release it into a light grain. |
| Keep going until there are no lumps. Use as required. |
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| If you are in Hereford check out Growing Local on facebook/meta they currently have all sorts of seasonal veg available grown right here in Hereford using organic practices! Sign up for veg box here / or for wholesale here. |
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