Until I started making couscous this way, I did not have a very favourable impression. It always felt dry and stodgy and lacked any real taste. I guarantee this recipe will definitely change your mind like it did mine.
250 grams of wholemeal couscous
1 x 400 grams tin of chick peas drained and rinsed
1 medium sized onion finely chopped
2 cloves garlic chopped very fine
1 teaspoon ground coriander
1 teaspoon ground cumin
½ teaspoon allspice powder
1 teaspoon chilli powder
½ teaspoon sweet paprika
1 x 400 grams tinned tomatoes
1 green chilli finely chopped
12 kalamata olives, pitted and sliced
1 tablespoon finely chopped mint and parsley
Salt and pepper to taste
Heat the olive oil in a heavy based fry pan that has a lid. Add onion and cook on a low heat until soft. Then add the garlic, coriander, cumin, all spice, chilli powder and paprika, and mix well. Cook for a couple of minutes, add tomatoes, green chilli and honey. Cook for a few minutes, add a cup of water and let it come up to the boil. Now add the couscous, chick peas and olives. Cover and cook over a low heat until the couscous swells up and is soft. This will take about 5 -10 minutes. Just before serving stir the parsley and mint through. Serves 4 -6.