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Recipecouscous

Ras El Hanout Couscous

cooking time assumes boiled couscous. steamed is better, but takes longer. having bought ras el hanout specifcally because i didn't know what it was or what to use it for, once i realised it was a moroccan spice mix it naturally had to be tried with couscous and dried fruits. i could add tomatoes, garlic, lemon etc but i don't want to mask the blend of sesame seed oil and spice mix.

complex10 ingredients9 preparation steps
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Ingredients

  • couscous
  • red onion
  • dates
  • dried apricot
  • raisins
  • fresh coriander
  • sesame seed oil
  • ras el hanout spice mix
  • sumac
  • chicken stock

Preparation

  1. 1place the couscous in a bowl , pour in the sesame seed oil and ras el hanout
  2. 2stir well by hand until all grains are coated in oil this will help prevent the couscous from clumping
  3. 3if you have the time , steam the couscous as this will further reduce clumping and improve the consistency of the grains
  4. 4towards the end of the steaming , add the raisins to the boiling water to soak
  5. 5if cooking the couscous by boiling , then pour boiled chicken stock into the bowl , sufficient to cover the grains + 1cm
  6. 6add the raisins at this stage and stir
  7. 7cover the bowl to keep the steam inches wait 5 minutes and stir with a fork to loosen the grains
  8. 8once the couscous is cooked and cooled , stir in the remaining ingredients except the sumac and enough of the coriander to garnish
  9. 9garnish with sprinkled sumac and finely chopped coriander