Spiced Cous Cous with Ras el Hanout
The key ingredient is the unique Moroccan inspired Ras el Hanout blend of 16 spices. Ras el Hanout in Arabic means "top of the shop" or the very best spice blend a Souk (Spice Merchant) has to offer.
This recipe is a brilliant and easy accompaniment to a fragrant tagine, stew or curry. You can pre-mix all the dry ingredients together & store in a jar ready for use. Just add hot stock and you have a wonderful fruity, spiced couscous! It can be used cold for picnic & buffet salads with cold cuts of meat, such as cooked chicken breast. It can also be a great vegetarian main course - just add char grilled vegetables and mix through - serve with flatbreads, pitta bread & harissa dressing for an extra kick!
- 250g cous cous
- 1½ tablespoons olive oil
- 4 teaspoons Henry Langdon Ras el Hanout Gourmet Spices
- 1 tablespoon pine nuts, lightly toasted
- 6-8 soft dried apricots, chopped finely
- 2 tablespoons sultanas
- 1 tablespoon dried onion flakes
- 1 tablespoon garlic granules
- 300ml hot vegetable stock
- 30g butter to garnish
- 2 tablespoons fresh coriander chopped for garnish
- Mix all dry ingredients together in a bowl
- Add the olive oil & mix thoroughly
- Add the hot stock and mix thoroughly - place a clean tea towel over the top of the bowl and leave for 5 minutes
- Fluff up the couscous after 5 minutes & add more liquid if needed
- Add a knob of butter or a teaspoon of olive oil - mix & sprinkle with freshly chopped coriander before serving
- You could also add more nuts or fruit as a garnish if you wish
- This is a basic recipe - all kinds of dried fruit and nuts can be used such as: almonds, cashew nuts, dried cherries or cranberries, dried banana or coconut.