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Couscous is are little balls of rolled semolina, they are a staple across much of North Africa and are an essential store cupboard ingredient.
For the best results, season your couscous, I like to use a little salt and a mix of spices that I have to hand - cumin, ground coriander, cinnamon, smoked paprika all work well, or just a teaspoon of ras el hanout. Pour over boiling water (1:1 ratio work well), cover and leave for 10 minutes.
Allergens: GLUTEN
Ingredients: Couscous: Durum wheat semolina (88%), water (12%)