Spiced Giant Cous Cous

  • Author: Jane Hutton


  • 400 mls of good quality stock, chicken or vegetable
  • 150g puy lentils
  • 2 tbsp rapeseed oil, for frying
  • 1 medium onion, chopped
  • 165g giant couscous
  • 1 tbsp ras el hanout spice blend (or to taste)
  • 150g Greek yogurt
  • handful of fresh coriander, chopped


  1. Bring a pot of water to the boil, adding the lentils with a pinch of salt. Reduce the heat and simmer for 15-20 minutes, or until the lentils are tender. Drain and set aside.
  2. Fry the onion for 5 minutes, or until soft and tender. Add the giant couscous and the ras-el-hanout, cooking gently for another couple of minutes.
  3. Add the stock to the pan, mix well and cover.
  4. Simmer for approx. 8 minutes, stirring regularly – if the couscous is not cooked after 8 minutes, add a few tablespoons of water.
  5. Once all the liquid has evaporated, remove the pan from the heat. Add the lentils and make sure all ingredients are well combined. Cover and leave for a few minutes for the flavours to infuse.
  6. Season with salt and pepper to taste. Serve topped with yogurt, and sprinkled generously with chopped fresh coriander.


  • This is a great accompaniment to any main meal (chorizo and chicken, or lamb, go particularly well), or as a salad on its own, mixed with feta cheese or goat’s cheese.

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