Spicy Casablanca Couscous

Posted 17 April 2013 by

Couscous is such a great alternative side dish to the usual pasta/rice/potatoes. This recipe for Spicy Casablanca Couscous comes from Ainsley Harriott’s Low Fat Meals in Minutes. I discovered it last year when I was looking for lower-calorie recipes, and it works so well that it’s become a regular feature on the weekly menu. The cumin and coriander work really well together and you can dial the hotness up or down by adjusting the amount of chillies you use. (You could obviously substitute dried chillies or cayenne, or omit them altogether.)

Couscous in a pan with spoon

Ingredients: (serves 10)

  • 2 tbsp olive oil
  • 1 garlic clove, finely chopped
  • 1 tbsp ground cumin
  • 1 tsp ground coriander
  • 1  tsp paprika
  • 350 ml (12 fl oz) chicken or vegetable stock
  • pinch of saffron strands
  • 6 spring onions (scallions), sliced
  • 225 g (8 oz) couscous
  • zest and juice of 1 lemon
  • 2 red chillies, seeded, finely chopped
  • 50 g (2 oz) pine nuts, toasted

Fry the cumin, coriander, paprika and garlic in the oil over a medium heat for about 1 minute. Pour in the stock with the saffron, and bring it to the boil. Add the onions and couscous, stir it all together and take the pan off the heat. Cover and leave the couscous to absorb the liquid for at least 5 minutes.

When you’re ready to serve, add the toasted pine nuts, lemon juice and zest, and chillies, and mix together thoroughly.

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