Couscousoriginated 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
Ingredients
Couscous – 225g
Chicken stock - 350 ml (Use vegetable stock for vegetarian)
Finely slice the spring onion and add to the heated oil.
Stir until the onions are becoming translucent.
Add the chillies, paprika, coriander and cumin.
Stir for about two minutes.
Add the stock and saffron. Bring to a rapid simmer.
Pour in the couscous. Stir well.
Cover the skillet with a tight-fitting lid and remove it from the stove.
The couscous should absorb the stock and swell.
Stir in the lemon juice and grate lemon zest on top.
Serve sprinkled with pine nuts and chilli flakes.
Can be served either hot or cold as a salad.
Notes
This recipe yields 2 to 3 portions
Keywords: Spicy Couscous
Nutrition Information
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 by The Chilli Workshop at https://chilliworkshop.co.uk/recipes-with-chilllies/spicy-rice-pasta-noodles-and-couscous-recipes/spicy-couscous/