Spiced herb & almond couscous

Spiced herb & almond couscous

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(3 ratings)

Prep: 5 mins Cook: 5 mins Plus 10 mins standing

Easy

Serves 6
This full-flavoured recipe is perfect in summer, it tastes as good hot it does cold

Nutrition and extra info

  • Easily doubled / halved
  • Vegetarian

Nutrition: per serving

  • kcal297
  • fat6g
  • saturates1g
  • carbs53g
  • sugars10g
  • fibre2g
  • protein10g
  • salt0.37g
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Ingredients

  • red onion, halved and sliced
  • 425ml hot chicken stock (from a cube is fine)
  • pinch saffron strands, optional
    Saffron

    Saffron

    sah-fron

    The stigma of a type of crocus, saffron threads have a pungent and distinctive aroma and flavour…

  • 1 fat red chilli, sliced
  • 500g couscous
    Couscous

    Couscous

    koos-koos

    Consisting of many tiny granules made from steamed and dried durum wheat, couscous has become a…

  • 2 x 20 packs coriander, leaves only
  • 50g toasted whole almond
    Almond

    Almond

    arr-mund or al-mund

    Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…

  • handful dates, roughly chopped (we used medjool dates)
    Dates

    Date

    da-ate

    Dates are one of the oldest cultivated fruits - it's thought that they were a staple part of…

  • juice ½ lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

Method

  1. 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).

  2. 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.

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Comments (4)

mandykeen2006's picture
5

This recipe has a bit more ingredients than what I would normally do with Couscous, but it went perfectly with the meal and I will surely make it again!

njedwards's picture
5

Esy to make and the leftovers were great for lunch the next day. I needed to add more liquid to cover the cous-cous

samgoose's picture

This was a delicious recipe. I didn't use Saffron as its pretty pricey but added raisins and served with diced pork marinated in natural yoghurt and curry powder fried in light olive oil and with natural youghurt and mango chutney dressing (half and half).

poshpause's picture
3

This was the first time I'd ever attempted to play with couscous and I was agreeably surprised! My 9yo son was a bit over-faced by the Coriander in it (which I would omit for him next time), but otherwise, it was a hit. (Even cold, the next day, as this recipe makes waaaay too much for four people!).

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