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Red couscous
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Spice up couscous with a vibrant red twist.
Ingredients:
- 60ml (1/4 cup) olive oil
- 1/2 tsp harissa (see note)
- 2.50 gm sweet paprika
- 1 tsp ground caraway
- 50g tomato paste
- 500g couscous
- 50g butter, chopped
- 25g natural almonds, roasted, halved lengthwise
Instructions:
- In a saucepan over low heat, gently cook olive oil, garlic, harissa, spices, and 1 teaspoon sea salt for 2 minutes until fragrant. Pour in tomato paste and 450ml water, bring to a boil. Remove from heat, stir in couscous, cover tightly and let sit for 10 minutes. Transfer couscous to a tray, fluff with a fork, and cool for another 10 minutes.
- Melt butter in a large frying pan over medium heat. Add couscous and toss until golden and heated. Serve hot.
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