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Moroccan couscous recipe

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Moroccan couscous with harissa glazed eggplant.
Moroccan couscous with harissa glazed eggplant.Christoper Pearce

This is a great vegetarian dish, packed full of flavour and incredibly easy to make. There is no harm in making extra couscous as it's great in school lunches or as a work snack the following day.

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Ingredients

  • 400g couscous

  • 2 long red chilies, finely chopped

  • 3 cloves garlic, finely chopped

  • 100g salted butter, cubed

  • 3 egg yolks

  • ½ bunch parsley, roughly chopped

  • ½ punnet cherry tomatoes, quartered

  • 100g currants

  • 1 cinnamon quill

  • 5 cardamom pods

  • 200g toasted almonds, roughly chopped

  • ½ red onion, finely diced

  • 700ml boiling water or vegetable stock

  • salt and pepper

Method

  1. Combine all ingredients except for the boiling water or stock and salt and pepper in a medium-sized bowl. Pour in boiling water or stock, and cover bowl with plastic film. Set aside for 10-15 minutes. Uncover and fluff the couscous with a fork. Season a serve at room temperature.

    This recipe goes with Mark LaBrooy and Darren Robertson's Harissa eggplant

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