About this recipe: Hot chilli, aromatic jeera and lemon-flavoured pan-fried lamb accompany a light and fluffy couscous in this super-fast dish. Just add steamed or shallow fried seasonal veggies on the side.
You can soak a 500g pack of couscous using 800ml boiling water or stock, and chill or freeze half the quantity. Frozen couscous must be eaten within three months. Reheat the couscous in the microwave for 4-5 minutes on High until light and fluffy, forking through the grains once.
Curried vegetables and couscous This is a great way to use up leftover vegetables and meat from a roast dinner. Cut all the lean meat from a cooked joint into small dice. Cut any leftover vegetables (roast potatoes, carrots, parsnips) into small chunks (allow about 100g per person). Soak the couscous and apricots as step 1. Heat a wok with 1 tbsp olive oil and add the meat with 1 crushed garlic clove, a 2cm piece fresh root ginger, peeled and grated and 1 large red chilli, seeded and chopped. Sprinkle in 1 tbsp mild curry powder or curry paste. Stir-fry for 2-3 minutes, then toss in the vegetables and cook until hot. Season, then mix into the couscous. * Moroccan couscous Soak the couscous as step 1 but omit the apricots. Meanwhile, cook 1 sliced onion in 2 tbsp olive oil with 2 crushed garlic cloves and a 2cm piece fresh root ginger, peeled and grated, for 5 minutes. Mix in 2 tsp harissa paste, or to taste. Season, then add 2 x 400g cans chickpeas, drained and rinsed. Add a 280g jar of roasted red peppers or marinated aubergines. Stir lightly and cook for 3 minutes. Mix into the couscous.