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Spiced herb & almond couscous

Ingredients

  1. Step 1 red onion , halved and sliced
  2. Step 2 425ml hot chicken stock (from a cube is fine)
  3. Step 3 pinch saffron strands, optional
  4. Step 4 1 fat red chilli , sliced
  5. Step 5 500g couscous
  6. Step 6 2 x 20 packs coriander , leaves only
  7. Step 7 50g toasted whole almond
  8. Step 8 handful dates , roughly chopped (we used medjool dates)
  9. Step 9 juice ½ lemon
Spiced herb & almond couscous
Calories: 297 Carbohydrate: 53 g Protein: 10 g Fat: 6 g
Cook time: 20 minutes Prep time: minutes Total time: 20 minutes Servings: 6

TAGS

Buffet Dinner Lunch Main course Side Dish Snack Supper Vegetable Moroccan Josh Eagleton 10-30 minute 400 kcal or less 6 serving almond almond Chicken stock Cous cou Couscou date date Jane Hornby Light Main Make Ahead Moroccan Morrocan nut Quick Red chilli Red chilly Saffron summer

Directions

  1. Step 1 Heat some oil in a roasting tray and then add the onions and fry for about 5 mins until just softened. While you're frying, add the saffron strands to the stock if using, so the flavour and colour infuses. (If you are making the Fragrant chicken too (see 'Goes well with') use the same pan to add flavour to this dish and leave the juices in there, but you can tip out some of the chicken fat if you like).
  2. Step 2 Tip the chilli into the tray, fry for 1 min more, then take off the heat. Add the couscous and stock, then cover with cling film for 10 mins. Once the couscous has absorbed all the stock, quickly chop the coriander (if you chop it too soon it will start to wilt), then fork it through the couscous with the almonds, dates and lemon juice and serve straight away. To serve cold, leave to cool, then add the chopped coriander just before eating.