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.
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
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
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