Spiced couscous

Name: Spiced couscous
Yield: 4
Ingredients: 1 Tbsp Olive oil; 2 Tbsp Butter; 1 Shallot, diced; 1 tsp Cumin seeds (Main); 1 tsp Coriander seeds (Main); 1 tsp Fennel seeds (Main); 2 cloves Garlic, crushed; 1 Tbsp Lemon juice; 1 tsp Sugar; 2 cups Vegetable stock (Main); ¾ cup Couscous, choose a fine type (Main); ¼ cup Mixed herbs, finely chopped

for 4 people

Jan Bilton

Food writer and cookbook author.

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This can be prepared ahead, if preferred. Reheat or serve at room temperature. Run a fork through the couscous to keep it light.

Ingredients

1 Tbsp	Olive oil
2 Tbsp	Butter
1	Shallot, diced
1 tsp	Cumin seeds (Main)
1 tsp	Coriander seeds (Main)
1 tsp	Fennel seeds (Main)
2 cloves	Garlic, crushed
1 Tbsp	Lemon juice
1 tsp	Sugar
2 cups	Vegetable stock (Main)
¾ cup	Couscous, choose a fine type (Main)
¼ cup	Mixed herbs, finely chopped

Directions

Heat the oil and half the butter in a medium saucepan. Sauté the shallot, until softened.
Finely crush the seeds in a mortar and pestle or small food processor. Add to the saucepan and fry until fragrant. Stir in the garlic, the lemon juice and sugar. Simmer until reduced a little.
Microwave the stock, until boiling. Stir the couscous into the saucepan then add the boiling stock. Simmer gently until the couscous is tender. Remove from the hob and fork through the remaining butter and the mixed herbs.