Spicy Couscous


Spicy couscous

Spicy Couscous
Nutrition Information
  • Serves: 2
  • Serving size: 260 g
  • Calories: 391
  • Fat: 35 g
  • Saturated fat: 5 g
  • Unsaturated fat: 25 g
  • Trans fat: 0 g
  • Carbohydrates: 12 g
  • Sugar: 0 g
  • Sodium: 146 mg
  • Fiber: 5 g
  • Protein: 3 g
  • Cholesterol: 0 mg
Recipe type: Spicy grains
Cuisine: Morocco
Prep time: 
Cook time: 
Total time: 
Couscous originated amongst the Berbers of Algeria and Morocco between the 11th and 13th centuries. It was traditionally combined with other spices like ginger, cumin and turmeric, but it was only when the Chilli arrived a couple of hundred years later that special pungency was added to these dishes in the way only the Chilli can. This recipe illustrates just how well this pungency is brought out in spicy couscous dishes
  • Couscous – 225g
  • Chicken stock - 350 ml (Use vegetable stock for vegetarian)
  • Olive oil – 2 tablespoons
  • Spring onions – six (roots and top removed)
  • Paprika – one teaspoon
  • Ground coriander – one teaspoon
  • Ground cumin – one teaspoon
  • Red Chillies – three chopped
  • Chilli flakes – one teaspoon
  • Toasted pine seeds – 75 grams
  • Juice of one lemon (keep the skin to make a zest)
  • Garlic – one clove finely chopped.
  • Saffron – generous pinch
  1. In a skillet, heat the olive oil to medium heat.
  2. Finely slice the spring onion and add to the heated oil.
  3. Stir until the onions are becoming translucent.
  4. Add the chillies, paprika, coriander and cumin.
  5. Stir for about two minutes.
  6. Add the stock and saffron. Bring to a rapid simmer.
  7. Pour in the couscous. Stir well.
  8. Cover the skillet with a tight-fitting lid and remove it from the stove.
  9. The couscous should absorb the stock and swell.
  10. Stir in the lemon juice and grate lemon zest on top.
  11. Serve sprinkled with pine nuts and chilli flakes.
  12. Can be served either hot or cold as a salad.
This recipe yields 2 to 3 portions

Keywords: Spicy Couscous