Jamie Magazine
By Phillippa Spence
Couscous mixes
10 mins
Super easy
makes 200g
About the recipe
Even the smallest budding chefs can have a go at this recipe – it’s just mixing and pouring. They’ll feel satisfied and so will the recipients. Not only are these mixes a great gift idea, but, in the depths of winter,
a hot tagine served on couscous studded with fruit will instantly warm. Make a note of the cooking instructions (you can get these from the couscous packet) and stick them to the jar.
Recipe From
Ingredients
CRANBERRY & PISTACHIO COUSCOUS
200g couscous
½–1 teaspoon dried chilli flakes
½–1 teaspoon dried mint
½–1 teaspoon dried parsley
1 tablespoon dried cranberries
1 tablespoon sultanas
1 tablespoon shelled pistachios
CARDAMOM & PUMPKIN SEED COUSCOUS
200g couscous
2 tablespoons pumpkin seeds
4 cardamom pods
1 teaspoon ras-el-hanout (see tip)
Top Tip
Ras-el-hanout is a Moroccan spice mix that can contain up to 100 different spices, from nutmeg and allspice to lavender and rose buds. Available from large supermarkets or your local Indian or Asian shops.
Method
- Decide which couscous to make, then simply combine all the ingredients in a bowl and season.
- If making the Cranberry & pistachio couscous, crush the pistachios before adding, and if you choose the Cardamom & pumpkin seed couscous, crush the cardamom pods first.
- Spoon into bags or glass jars.
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