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Spiced herb & almond couscous

Spiced herb & almond couscous

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus 10 mins standing
  • Easy
  • Serves 6

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

  • Easily doubled
  • Easily halved
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal297
fat6g
saturates1g
carbs53g
sugars10g
fibre2g
protein10g
low insalt0.37g
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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 almond
  • handful dates , roughly chopped (we used medjool dates)
  • juice ½ lemon

Method

  • STEP 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).

  • STEP 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.

Goes well with

Recipe from Good Food magazine, June 2007

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Overall rating

A star rating of 4.6 out of 5.5 ratings
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