Nutty Moroccan couscous recipe

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This nutty couscous recipe makes a delicious side dish for a rich tagine or to serve with spiced meats and veg. See method

Ingredients

of the reference intake
Carbohydrate 37.7g Protein 9.4g Fibre 2g

Place the couscous in a bowl. Pour over the hot stock and oil. Cover with clingfilm and stand for 10 mins. Put a large dry saucepan over a very low heat and add the flaked almonds and pine nuts. Stir constantly until they begin to colour, being careful not to let them burn.
This should take about 8-10 mins. Fluff up the couscous with a fork, then thoroughly mix in the harissa, toasted nuts and the remaining ingredients. Season, then serve warm or allow to cool.