My dad used to absolutely hate couscous - Until I made it for him. Highly recommended for broadening the horizons of picky eaters - Also makes a great stuffing if you add cheese.
- 8-10 inch celery, finely chopped
- 1 small white onion, finely chopped
- 5-6 mushrooms, finely chopped
- 2 garlic cloves, minced
- 236.59 ml couscous
- 4.92 ml ground coriander
- 4.92 ml ground rosemary
- 4.92 ml ground paprika
- 4.92 ml ground turmeric
- 4.92 ml ground cinnamon
- 4.92 ml ground chili powder (optional)
- 236.59 ml chicken stock
- Once you have chopped your vegetables and ground your spices, place the couscous in a large bowl, and add all of the ground spices.
- Using a vegetable peeler, shave some butter off the block and place in the bowl.
- Bring the chicken stock to a boil, and pour it over the couscous. Don't stir it. Place a plate over the bowl to cover it, and set aside.
- Melt some butter in a frypan with the garlic, and add the celery and onions. Fry until the onion starts to become soft.
- Add a little more butter to the frypan, and add the mushrooms. Fry for about 2 minutes over medium heat until the mushroom is soft.
- Remove the cover from the bowl of couscous, and stir it gently with a fork, being careful not to mash it.
- Add the contents of the frypan, and stir it through gently.
- Season with salt and pepper, if desired, and serve.