From Rosalba via Angela Hartnett’s midweek suppers
Couscous is originally a North African dish, made with coarsely ground wheat or millet, and normally served with a meat or vegetable stew. But, like anything good, it has been modified to suit other tastes. One of my favourite recipes comes from Yotam Ottolenghi’s Ottolenghi: The Cookbook, and features dried apricots and butternut squash. It’s so vibrant and fresh.
My own version uses chicken and nuts. I cook the chicken fresh, allow it to cool, then add it to the couscous. But it is also a great way to use up leftovers. And why not experiment with other ingredients you are fond of, such as harissa paste, prawns or even coriander?
This is a beautifully quick and simple dish. But bear one thing in mind: where the couscous itself is concerned, the amount of water required may vary from brand to brand. If in doubt, follow the instructions on the packet.