Couscous With Dates & Cardamom
Ingredients
- 350 g couscous
- 400 ml warm water
- 1 tablespoon sunflower oil
- 1½ tablespoons smen or ghee
- 1 teaspoon cardamom seeds
- 175 g ready-to-eat dried dates finely sliced
- 1½ teaspoons ras el hanout
- bunch of coriander finely chopped
- sea salt and black pepper
- thick set yogurt, to serve
Instructions
- Tip the couscous into a heatproof bowl.
- Stir half a teaspoon of salt into the measurement water and pour over the couscous.
- Stir once to make sure all the grains are submerged in the water, then cover with a clean tea towel and leave to stand for 10–15 minutes.
- Rake a fork through the couscous to break up the grains.
- Then, using your fingers, rub the oil into the grains until light, airy and any lumps are broken up.
- Melt the smen or ghee in a heavy-based frying pan over a medium heat, stir in the cardamom seeds and cook for 1 minute.
- Add the dates and cook for 1,5 minutes, then stir in the ras el hanout.
- Add the couscous and stir well, making sure it is thoroughly mixed and heated through.
- Season with salt and pepper and toss in most of the coriander.
- Pile the couscous in a mound on a shallow serving dish, garnish with the remaining coriander and serve with dollops of yogurt.
