Prep 15 mins
Cook 5 mins
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.
I liked this, but there were just too many spices. I think next time I will half them.
This recipe has waaaayyy too much cinnamon in it. We couldn't even eat it. Everything in the dish was good, but the cinnamon just took over and ruined it.
The flavors are good but we found it very dry. I think with a little more liquid and some fresh chopped parsley or cilantro and perhaps a squeeze of lemon or lime you might change the entire dish. Thanks for sharing, I think you have a very good base here.