I love couscous. It’s such a quick and versatile side dish. This spicy little number is an excellent accompaniment to Middle Eastern stews and tagines.
SPICY CHICKPEA AND ALMOND COUSCOUS
50 g butter
250 g couscous
1 tablesppon Harissa paste (Moroccan chilli paste)
400g can chickpeas, rinsed and drained
400 ml boiling water
handful toasted flaked almonds
1/2 tablespoon chopped mint
Melt the butter in a medium-sized lidded frying pan over a low heat.
Stir in the couscous making sure it is well coated with the butter. Mix in the chickpeas.
Pour the boiling water over the couscous then stir in the harissa paste with ½ teaspoon of salt.
Cover, remove from the heat and leave to rest for 5 minutes, until the water has been absorbed and the couscous is soft.
Fluff up with a fork and stir in the chopped mint. Scatter with the flaked almonds and serve.