Moroccan Couscous

From Next magazine....

500g couscous

600ml vegetable stock

2 Tbsp olive oil

100g toasted slivered almonds

1 1/2 tsp ground cinnamon

1 tsp ground turmeric

50g butter

1 handful of coriander, chopped

Pour the couscous into an ovenproof dish.  Gradually add the vegetable stock and stir with a fork so it is absorbed evenly.  Leave to swell for bout 10 minutes.  Mix in olive oil and rub the couscous between your hands above the bowl to airit and break up any lumps. Stir through the almonds and spices.  Place in an oven pre-heated at 200 degrees C for 15 minutes.  Mix through butter and coriander just before serving.

The Result:

The Verdict: Yum!!! This tastes so good.  I think the butter at the end is a nice touch, it gives it a very nice flavour.  The spices are perfect and aren't strong but just subtly flavour the dish.  I halved the recipe for 2 people and I could have eaten the whole thing (but I won't!).  Do give this a try.