Couscous is not something I have ever paid too much attention to when cooking a tagine or whatever it might be.
(The exception being Jamie Oliver’s Couscous Stuffed Roast Chicken where the couscous is the star of the show.)
My usual approach – couscous, olive oil, hot chicken stock, currants and maybe some slivered almonds – has been unceremoniously described by Nat – at its worst – as “glug”.
A criticism I’ve accepted because as I said, I’ve never paid too much attention to it: especially when a cracker of a tagine is ladled on-top.
This recipe affirmed what I have always known about couscous and that is that it can be so wonderful – even on its own – when shown the time. It can be much more than just a ho-hum base to a great tagine and it can certainly be much more than just glug.
To point, this couscous blew Nat away and she agreed it was tremendous.
In fact, I recall her saying something to the effect that it was the best couscous she had ever had.
Make the effort and do this. It is bloody amazing, light and wonderful tasting…. and turn-around your detractors in their steps.
450ml chicken stock
½ red onion, finely diced
½ bunch flat-leaf parsley, roughly chopped
3 garlic cloves, finely chopped
1 long red chilli, de-seeded and finely chopped
60gm dried currants
Handful whole almonds, roasted
80gm butter, diced
2 egg yolks, beaten
Salt and freshly cracked pepper
- Over a high heat, in a medium-sized pot, bring the stock to a boil.
- Combine the remaining ingredients in a large bowl and season well.
- When the stock is boiling, pour it over the couscous mixture, give it a stir and cover with glad wrap. Allow to sit for 10 minutes.
- Uncover and gently run a fork through the couscous to fluff it up. Check your seasoning and serve.