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Spicy Couscous
Rice, Pasta & Potatoes
Ingredients
- 425 ml stock or water
- 1 medium onion, finely chopped
- 1 tablespoon olive oil
- knobs of butter
- 1 level teaspoon cumin seeds
- 1 heaped teaspoon coriander seeds
- 1 heaped teaspoon fennel seeds
- 1/2 small dried chili, or to taste
- 1 teaspoon salt
- 1 bay leaf
- 1 clove of garlic, finely chopped
- 1 tablespoon red wine vinegar
- 1 teaspoon sugar
- 255g 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, chili 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.
Recipe from:
The Naked Chef. Jamie Oliver. 1999. Penguin Books.