Cous cous & chickpeas in ras el hanut

Cous cous can be a bit boring unless you really work on the flavourings and this recipe certainly does that. Usually consigned to side dish status, here the long suffering cous cous gets a chance to shine. Great with any kind of tagine, but also it works really well for lunch the day after topped with a poached egg.

Ingredients

Serves 4

• 1 small onion

• 4 cloves garlic, peeled and thinly sliced

• 1 tablespoon olive oil

• 1 teaspoon salt

• 1 tablespoon ras el hanut spice

• 200g cooked chickpeas

• 1 tomato

• 120g cous cous

• 360ml boiling water

• Handful chopped coriander, to taste

Method

• Fry the onion and garlic for about 5 minutes until they begin to soften and colour. I use a large skillet for this dish and serve the cous cous in the pan on the table.

• Add the salt and ras el hanut, mixing well to release the flavours.

• Next add the chickpeas and chopped tomato and cook for a minute or so. Tip in the cous cous followed by the boiling water, bring to the boil and then turn off the heat and cover.

• Leave to stand for about 10 minutes while the cous cous absorbs all the water. When ready break up with a fork and serve with chopped coriander.