Hello all! I am finally back after a very long and very lavish Christmas and New Year! I hope you had a wonderful time and are still feasting on festive treats!
I have had several requests to share the recipe for the couscous I served with my Spiced Lamb Meatballs. Couscous is a brilliant accompaniment to African and other Eastern foods and is also a great alternative to rice.
I am sure we have all had experiences of bland and lifeless couscous – and for this there is no excuse. Using vegetable or chicken stock instead of water and getting creative with the herbs and spices ensures your couscous will be full of flavour, adding extra interest to your main dish.
I have adapted this recipe from my mainstay recipe for couscous to serve with lamb – adding a good handful of freshly chopped mint and cooking with a little chicken stock. If serving with something simple like lamb steak add additional dried fruits such as cranberries, apricots or figs and experiment with different spices (sumac is always a winner) – I would love to hear of your successes!
Couscous (For Lamb)
Serves 4 as a side dish
500g Weak Chicken Stock (Boiled)
1 Lemon Juice and Zest
Zest of 1 Orange
25g Unsalted Butter
Large Handful Chopped Mint
Sea Salt and Freshly Ground Black Pepper
1) Place the couscous in a large bowl with the sultanas and butter. Pour in the boiling chicken stock and stir. Cover the bowl with some kitchen towel and leave to stand for 10-15 minutes, stirring occasionally.
2) Once the couscous has ‘cooked’ add the remaining ingredients and combine with a fork – fluffing the couscous as you mix in the ingredients.
3) Season to taste. Keep warm until ready to serve or allow to cool and serve cold.