 |
Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 8 |
|
I love this version of couscous, the Harissa gives it a great kick! I ususally use two tsp of Harissa but if you are not familiar with it use only one. Ingredients:
350 g couscous |
600 ml hot vegetable stock |
1 teaspoon harissa |
75 g butter |
100 g whole blanched almonds |
85 g pine nuts |
1/4 teaspoon cayenne pepper |
3 tablespoons flat leaf parsley, chopped |
3 tablespoons coriander, chopped |
1/2 teaspoon dried chili pepper flakes |
Directions:
1. Plase couscous in a bowl. Mix stock and harissa and pour over the couscous. Leave to stand until the stock has been absorbed (about 8 mins).
2. Fluff up the couscous and tip into a steamer basket. Steam for 10 minutes.
3. Meanwhile heat the butter and fry almonds for 2 minutes Add pine nuts and cayenne and fry for another 2 minutes remove and add fresh herbs.
4. Tip out couscous and top with the nut mixture. Scatter over chilli flakes.
|
|