Spicy Couscous

Couscous can be extremely bland when nothing is added to it. It is however possible to buy various different couscous mixes from the supermarket if you're short of time BUT nothing quite beats this couscous. I got this recipe from Jamie Oliver's, The Naked Chef book and wanted to share it with you. 

At home, I've had this couscous with salmon and chicken and I've also taken it on picnics to enjoy with quiches and various meats. However, I would say that it best compliments a roast or grilled lamb dish due to it's powerful, yet not too overpowering flavours. 

First glance at the ingredients may seem a little daunting, but it really isn't as difficult as it may seem. It'll take you about 20 minutes to cook and if I can do it, anyone can. 

Serves 4: 

- 425ml / 3/4 a pint of stock or water

- 1 medium shallot or onion, finely chopped 

- 1 tablespoon olive oil 

- 2 knobs of butter 

- 1 level teaspoon cumin seeds

- 1 heaped teaspoon coriander seeds 

- 1 heaped teaspoon fennel seeds

- 1/2 small dried chilli, or to taste 

- 1 teaspoon of salt 

- 1 bay leaf

- 1 clove of garlic, finely chopped

- 1 tablespoon of red wine vinegar 

- 1 teaspoon sugar 

- 225g/ 9oz couscous 

Method

- Bring the stock to the boil. In a thick-bottomed, deepish pan slowly fry the onion with the olive oil and half the butter, without colouring.

- In a pestle and mortar smash up the cumin, coriander, fennel, chilli and salt.

- Add the spices, bay leaf and garlic to the onions and continue to fry - they should look and feel like marmalade, but not be coloured or burnt. Add the vinegar and sugar and reduce to a syrup.

-Add the couscous and stir. Add the hot stock and simmer for 15-20 minutes, stirring occasionally. Fork through the rest of the butter to lighten.

Serve with grilled or roast lamb and enjoy!