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Spicy couscous

Jean-Christophe Novelli from Food Uncut
Fragrantly spiced and colourful couscous from Jean-Christophe Novelli makes an exotic accompaniment to Moroccan Chicken Tagine

Spicy couscous

Method

1. Heat the olive oil in a pan and add the garlic, ginger, onion, peppers, courgette and spices. Cook for 2 minutes.

2. Add the couscous, stirring to ensure it is well coated in the olive oil, vegetable and spice mix and cook for 1 minute. Stir in the lemon zest and juice.

3. Add the boiling stock, (add just enough to cover) mix well and allow to stand for 5 minutes.

4. Fork through to break up the grains. Add the chopped coriander and season to taste with salt and freshly ground black pepper.

5. Serve on a large platter as a base for chicken tagine.

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Serves: 2

Prep: 10 min
Cook: 10 min

Ingredients
2 tbsp olive oil or argan oil
2 garlic cloves, finely chopped
1 tsp finely diced ginger root
1 onion, finely diced
1 red pepper, seeds removed and finely diced
1 green pepper, seeds removed and finely diced
1 yellow pepper, seeds removed and finely diced
1 courgette, finely diced
1 tsp mild curry powder
pinch ground turmeric
1 lemon, zest and juice
250g precooked Couscous
300ml boiling chicken stock, or boiling water and stock cube
1 tbsp finely chopped Coriander, leaves and stems to garnish