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Kitchen Essentials: CousCous
CousCous is the 'rice' of North Africa and often comes in ready-mix packets in the supermarket. It deserves better treatment though, and I urge you to make your own, especially as an accompaniment to lamb. You can vary my ingredients as much as you like, including replacing the ghee with olive oil, but the volume of couscous must equal the quantity of liquid used, whether you are using metric or Imperial measures. 20g ghee (clarified butter) 1 French shallot, finely chopped 175ml chicken stock 1 tsp cinnamon 1 tsp ground cumin 2 tsp ground coriander seeds 15g sultanas 1/2 tsp salt 175g couscous 1 tbs chopped coriander (cilantro) In a thick bottomed pan, cook the shallot in the ghee until soft, remove from the heat and stir in the stock. Then add all the other ingredients except the couscous and coriander. Return the pan to the heat and bring everything to the boil. Remove from the heat and shoot in the couscous while stirring. Once this is thoroughly mixed, leave it alone to allow the grains to soak up the liquid and soften. This will take about 10 minutes. Fluff up with a fork and add in the coriander. Adjust the salt to taste. |
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