Couscous is a pretty plain tasting carbohydrate, but this Moroccan-style recipe is tasty and punchy and goes well lamb chops, chicken and fish. When serving, we like to add a spoonful of natural yoghurt with cracked pepper and ripped mint. Any leftover cous cous can go into a school lunch box or a lunch container for work.
450ml chicken stock
½ red onion, finely diced
½ bunch flat-leaf parsley, roughly chopped
3 garlic cloves, finely chopped
1 long red chilli, de-seeded and finely chopped
60g dried currants
handful whole almonds, roasted
80g salted butter, diced
2 egg yolks, lightly beaten
salt and pepper
1. In a medium-sized pot, bring the stock to the boil on a high heat.
2. While waiting for it to boil, add remaining ingredients to a large bowl, mix and season well.
3. When the stock is boiling, pour it over the couscous mix, give it a stir and cover with plastic wrap. Turn the stove off, put the bowl on the warm hob and let it sit for 10 minutes.
4. Uncover the bowl and gently run a fork through the couscous to fluff it up. Season well and serve.
Suggestion: Serve with the Blue Ducks' parsley and coriander lamb chops