I think in a previous blog I mentioned that Mark one day announced that he no longer like couscous and never wants to eat it again. Well despite that, couscous just seemed like the perfect accompaniment to this dish, so I decided to give it another go with him - and I seem to have changed his mind about it! He now says that he meant polenta not couscous.
As I was cooking on a Friday night I wanted to ensure that the meal was easy - and couscous is so much easier than rice, and so much easier to flavour.
We'll definitely be having it more often from now on.
Ingredients (serves 4)
1 1/2 cups couscous
1 1/2 cups chicken stock boiling
Knob of butter
2 tablespoons toasted almonds
1 bunch parsley finely chopped
2/3 bunch mint finely chopped
1 teaspoon ground cumin
Drizzle of olive oil
Juice of 1 lemon
Place the couscous in a heatproof bowl. Cover with boiling chicken stock, add butter and cover with glad wrap. Leave for 5-10 minutes or until stock is absorbed.
Use a fork to mix through the almonds, herbs and cumin. Stir through lemon juice and add olive oil to taste.