Moroccan Couscous With Fresh Herbs, Almonds And Harissa

     
This Moroccan couscous recipe is very simple but it’s definitely one of our most popular recipes.  Serve it with a vegetable tagine or at room temperature as a salad.  

Ingredients:
200g/8oz/2 cups of couscous
200ml/7fl oz/1 cup of hot water*
1 teaspoon of harissa paste
40g/1.5 oz butter
50g/2oz (about 5 tablespoons) of whole blanched almonds
50g/2oz (5 tablespoons) of pine nuts
1 tablespoon of chopped flat-leaf parsley
1 tablespoon chopped fresh coriander (cilantro)


Method:
1. Put the couscous in a large dish. Mix the water and harissa paste together in a jug and pour the mixture over the couscous.  Leave to stand for 5-10 minutes until the liquid has been absorbed.

2. When it’s ready, fluff up the couscous with a fork.

3. Meanwhile, melt the butter in a pan and gently fry the almonds for 2 minutes. Stir in the pine nuts and fry for a further 1-2 minutes until the pine nuts are starting to brown. Remove from the heat.  Season and stir in the herbs. Scatter over the nuts and your moroccan couscous is ready to eat.



*Brands of couscous can vary so follow the packet instructions for the amount of water to use if it's different to what I've recommended.  If you'd like to learn more, read my guide on how to cook couscous.


 

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