Something on the side


Couscous is often my go-to emergency side dish when I need something quick and simple or haven’t planned what is for dinner. Recently I have been making a little more effort to jazz it up, and this example goes really well with curries, tagines, and other dishes that pack a bit of punch.

Buttery almond and coriander couscous (serves 2-3)

150g couscous

Knob of butter

A small handful of flaked almonds

Small bunch of fresh coriander

Salt and Pepper

  1. Put 2 small knobs of butter (each as big as a penny) in a bowl and add 150g couscous. Pour over 200ml boiling water, add a pinch of salt and pepper, and lightly stir. Cover the bowl with a plate or a lid.
  2. Meanwhile, put another small knob of butter (this time about as big as a ten pence piece) in a small frying pan and melt. Add the flaked almonds and coat in the butter. Cook the almonds until starting to brown, stirring occasionally. Set aside.
  3. About 5 minutes after you have covered the couscous, stir in through with a fork, adding a little extra water if necessary. Stir through the almonds and a small handful of roughly chopped coriander leaves.



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