Couscous With Almonds

I love this version of couscous, the Harissa gives it a great kick! I ususally use two tsp of Harissa but if you are not familiar with it use only one.

• Ready In: 20 mins
• Serves: 8

Ingredients

• 350  g couscous
• 600  ml  hot  vegetable stock
• 1  teaspoon harissa
• 75  g butter
• 100  g  whole  blanched almonds
• 85  g pine nuts
• 1⁄4 teaspoon cayenne pepper
• 3  tablespoons flat leaf parsley, chopped
• 3  tablespoons  coriander, chopped
• 1⁄2 teaspoon  dried chili pepper flakes

Directions

1. Plase couscous in a bowl. Mix stock and harissa and pour over the couscous. Leave to stand until the stock has been absorbed (about 8 mins).
2. Fluff up the couscous and tip into a steamer basket. Steam for 10 minutes.
3. Meanwhile heat the butter and fry almonds for 2 minutes Add pine nuts and cayenne and fry for another 2 minutes remove and add fresh herbs.
4. Tip out couscous and top with the nut mixture. Scatter over chilli flakes.