This is one of my favourite recipes for couscous, the aromatic spices combine really well with contrasting textures of the couscous and the chickpeas.
Couscous is made from semolina (coarsely ground durum wheat). Like pasta or rice, it is very versatile. It is simple to prepare – usually you just add boiling water and let it sit. You can add exotic spices or sauces or leave it plain. It can be a salad base, a filling addition to soups, an accompaniment for vegetable stews or with pasta sauce. It may also be sweetened, spiced and served with dried fruits as a dessert.
- 400ml Suma Vegetable Bouillon (LJ214)
- 250g Suma Organic Couscous (QS301)
- 1 medium onion
- 1 red pepper
- 2 tbsps Suma Organic Olive Oil for frying (GT085)
- 1 tsp Suma Organic Cumin Seeds (HE375)
- 1 tsp Suma Organic Coriander Seeds (HE373)
- 1 tsp Suma Fennel Seeds (HE177)
- 1 small green chilli (adapt to taste)
- 1 clove garlic
- 1 can (440g) Suma Organic Chickpeas (VF642)
- knob of butter
- handful of fresh coriander, chopped
- handful of fresh parsley, chopped
- squeeze of lemon
- Salt and pepper
- Fry the onion and the pepper in 1 tablespoon of olive oil. I like them to be very well cooked, certainly beginning to brown. You can of course use other vegetables, courgettes or aubergines
work well. Set aside.
- With a pestle and mortar, grind the spices, garlic and remaining olive oil to a paste.
- Add the paste to the vegetables and fry for a few minutes with the drained and rinsed chickpeas. Add the couscous and stir, coating all the grains. Add the hot stock and turn right
down. Simmer very gently for about 10 minutes.
- Fluff up by forking in a knob of butter. Add a squeeze of lemon, the parsley and the coriander and stir once more. Season. It should look, smell and taste fantastic.
This recipe, using Suma organic Couscous is from the Suma cookbook (BK028)