Lamb Tagine with Apricots and Almonds and a Raisin Couscous: Raisin Couscous

Preparation info
    • Difficulty


Appears in
Classic Bull

By Stephen Bull

Published 2001

  • About


  • 400 g couscous (most of the couscous available is precooked)
  • 350–400 ml water
  • sal


Put the couscous into a bowl and gradually add most of the water, stirring with a fork. Leave to swell for about 15 minutes, stirring occasionally. If you think the grains will take all the water without getting soggy, stir it in. Transfer it to a sieve and place over the top of the tagine, ensuring the bottom of the sieve is clear of the liquid. Leave to heat through in the steam for about 15