A traditional side dish of North African, commonly known as a Moroccan staple served with stewy things like Tagine. But essentially, I just use it like rice - serve it with anything!A light sprinkle of fresh herbs adds welcome colour, or fruit and nuts to add interest. Me, I do both! Exceptional served with Vegetable Tagine.Makes 5 cups (fluffed)
Heat chicken stock until boiling using whatever method you choose (stove, 3 - 4 minutes in microwave on high).
Pour over couscous in a heatproof bowl. Shake to level the couscous, cover with plate (or cling wrap).
Leave for 10 minutes, then fluff with fork. Stir through olive oil, lemon juice and salt.
Stir through either herbs or fruit & nuts. Or as I do, use it all! Keep warm until ready to use. Ideal served with Tagine, or anything Middle Eastern.
1. The ratio of liquid to couscous differs from brand to brand. But for most, 1:1 is the standard. If your packet says otherwise, follow the packet. If the packet doesn't say, then use 1:1 and if it's too firm for your taste, add more and soak again!2. Nutrition per serving (145g / 5 oz per serve), for herbed couscous.