cous cous 2

Ingredients

• 2 tbsp olive oil or argan oil
• 2 cloves garlic, finely chopped
• 1 tsp finely diced ginger
• 1 onion, finely diced
• 1 red pepper, seeds removed and finely diced
• 1 green pepper, seeds removed and finely diced
• 1 yellow pepper, seeds removed and finely diced
• 1 courgette, finely diced
• 1 tsp mild curry powder
• pinch turmeric
• 1 lemon, zest and juice
• 250 g couscous
• 300 ml boiling chicken stock, or boiling water and stock cube
• 1 tbsp finely chopped coriander, leaves and stems to garnish 1. Heat the olive oil in a pan and add the garlic, ginger, onion, peppers, courgette and spices. Cook for 2 minutes. 
  
  2. Add the couscous, stirring to ensure it is well coated in the olive oil, vegetable and spice mix and cook for 1 minute. Stir in the lemon zest and juice. 
  
  3. Add the boiling stock, (add just enough to cover) mix well and allow to stand for 5 minutes. 
  
  4. Fork through to break up the grains. Add the chopped coriander and season to taste with salt and freshly ground black pepper. 
  
  5. Serve on a large platter as a base for chicken tagine.