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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

 
  1. 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.
  2. In a pestle and mortar smash up the cumin, coriander, fennel, chili and salt.
  3. 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.
  4. 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.
 

  Serves 4

Recipe from:

The Naked Chef. Jamie Oliver. 1999. Penguin Books.



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