Cous cous- I'm s@#*% at it!

[truck71]

Need to seriously improve how I go about preparing and serving the above, I usually end up with something that is bland, a bit sticky and tasting not unlike a paper product if that makes sense. All advice gratefully received.

[truck71]

21TonyK said:

Obviously quantities will vary but say for 250g of cous cous I'd do something along the lines of the following.

1/2 finely chopped onion
2 garlic cloves (sliced)
1/2 red/green pepper finely chopped
1/2 tsp ground cumin, coriander and smoked paprika
1/4 tsp chilli powder and cinnamon
1/4 tsp chilli flakes
1/2 tsp salt
1/4 tsp Ground black pepper.
Handful of sultanas
Half handful of toasted flaked almonds
Chicken stock cube

250g of cous cous in a measuring jug (note the volume)

Sweat and lightly brown the onion and garlic. Add everything except the cous cous (crumble up the stock cube)with a splash of oil for a few seconds on a low heat. Then add the cous cous and keep mixing. Now add boiling water, 1.5 times the volume of the cous cous.

Good stir, off the heat, lid on. Every few minutes run a fork through it. When its looks right pour out onto a flat tray to cool and finally add loads of chopped parsley.

Excellent, thanks. If I removed the smoked paprika how do you think this would work with a tagine- or would you leave it in?

[truck71]

21TonyK said:

Perfect with a tagine, chuck in some sliced olives as well. Mix and match the spices to what you have.

Ta. Good shout on the olives.