Spiced herb & almond couscous
By Jane Hornby
This full-flavoured recipe is perfect in summer, it tastes as good hot it does cold
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Prep:5 mins
Cook:5 mins
Plus 10 mins standing - Serves 6
- Easy
Nutrition per serving
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kcal 297
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fat 6g
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saturates 1g
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carbs 53g
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sugars 10g
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fibre 2g
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protein 10g
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salt 0.37g
Ingredients
- red onion, halved and sliced
- 425ml hot chicken stock (from a cube is fine)
- pinch saffron strands, optional
- 1 fat red chilli, sliced
- 500g couscous
- 2 x 20 packs coriander, leaves only
- 50g toasted whole almonds
- handful dates, roughly chopped (we used medjool dates)
- juice ½ lemon
Method
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).
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.
