Makes 10 servings, can easily be scaled down or left to cool, throw some extra veggies in and had for quick leftover lunches.
- 1 Shallot finely chopped
- 2 Garlic cloves crushed
- 5 tbsp extra virgin olive oil
- 1 kg Couscous
- 1 litre Vegetable stock
- Pinch of salt
- Pinch of paprika
- Heat olive oil in a pan, when sizzling add shallots and garlic. When the shallots darken add in your stock. Fry for another 2 mins.
- Pour in couscous and stir well. Keep stirring so the couscous won't stick to the pan. Season with a pinch of salt and paprika
- Simmer the mixture for a further ten minutes. Allow the couscous to cool before serving. Goes great with Traditional Moroccan Lentil Tagine.
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