Spiced Giant Cous Cous
- 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
- 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.
- 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.
- Add the stock to the pan, mix well and cover.
- Simmer for approx. 8 minutes, stirring regularly – if the couscous is not cooked after 8 minutes, add a few tablespoons of water.
- 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.
- 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.