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)
Knob of butter
A small handful of flaked almonds
Small bunch of fresh coriander
Salt and Pepper
- 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.
- 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.
- 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.