Cherried and Chick Pea’d Couscous

Preparation info
    • Difficulty


Appears in

By Nigella Lawson

Published 1998

  • About

Couscous should, traditionally, be soaked and then steamed, but you don’t have to; if you’re adding bits and pieces to it you can get away with this incorrect procedure, although expect aficionados to be shocked. It is difficult to give precise details for the couscous since different brands give slightly different instructions. I tend to use the Ferrero make of precooked couscous, which comes in a turquoise box with a picture of a comely Disneyish Middle-Eastern maid on it, and so the amou