MOROCCAN SPICED COUSCOUS
(for 6 serves)
Moroccan Spiced Couscous will keep hot for a good 15 minutes if kept covered and in a warm place, but not on the heat. A very tasty accompaniment for roast or barbecued lamb also.
1 + 1/2 tsp cumin seeds
1 tbsp coriander seeds
1 tbsp fennel seeds
1/4 tsp freshly ground black pepper
1 + 1/2 tsp flaky sea salt
650ml chicken stock liquid
1 bay leaf
1 + 1/2 tbsp olive oil
15g (1 tbsp) butter
150g (1 large) onion (peeled & finely chopped)
10g (2 cloves) garlic (peeled & finely chopped)
90ml (6 tbsp) cider vinegar
1 + 1/2 tsp sugar
15g (1 tbsp) butter (diced)
freshly ground pepper
- Using a mortar and pestle crush cumin, coriander and fennel seeds with pepper and salt. (If you don’t have a mortar and pestle, use a firm-sided bowl and the end of a rolling pin.)
- Pour stock into a saucepan, add bay leaf and set over a medium heat. Bring to the boil.
- In a heavy-based saucepan add oil and first measure of butter. Over a gentle heat add onion and cook without colouring.
- Add spice mixture and garlic and cook for a further two minutes without colouring. Add vinegar and sugar and reduce to a syrup. Stir in couscous.
- Add hot stock and simmer, uncovered, stirring occasionally, for 15-20 minutes. Fork through remaining butter, season to taste and cover till ready to serve.