How to make Moroccan couscous

Moroccan-style cous cous served with lamb chops.
Moroccan-style cous cous served with lamb chops. Photo: Edwina Pickles
Difficulty
Easy

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.

Ingredients

450ml chicken stock

200g couscous

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

Method

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