Name: Fluffy Couscous
Yield: Serves 2 to 4
Ingredients: 1½ Tbsp [20 g] dried or semi-dried barberries or currants; 1 Tbsp rosewater; 1 tsp ground cinnamon; 2 Tbsp black poppy seeds; 1 Tbsp bitter orange peel (optional); 2 Tbsp oil, ideally argan, for its subtly nutty taste; 1½ Tbsp [20 g] nibbed pistachio nuts; 1 tsp ground ginger; 1½ cups [250 g] whole-wheat couscous; 1 tsp coriander seeds; 1 Tbsp coconut oil; 1 to 2 Tbsp sea salt; 1 cup [250 ml] warm water; Handful of pomegranate seeds (optional); 1 tsp ground cumin; 4 to 5 dates or dried apricots, torn into pieces

Preparation info

Serves
2 to 4

Difficulty
Medium

Appears in

V is for Vegan

By Kerstin Rodgers

Published 2015

About

This is a step-by-step guide to the best way of making couscous. It’s a bit fiddly and requires that you eschew such blasphemies as quick-cook couscous. But with this method, each grain will lift and separate just like a Playtex bra. No clumps, no sogginess. So, this weekend, have a go at making couscous from Northern Africa. I’ve combined it here with spices, and sweet and sour flavors. The idea is to reproduce that Middle Eastern vibe of fruity acidic tastes in a savory dish. If you don’t