Couscous is a traditional North African dish based on wheat semolina. It can probably be regarded as the staple dish of most North African peoples and in some families it is served every day.
Couscous consists of granules of durum wheat and comes in either fine or medium calibres depending on the diameter of the grain. It is traditionally made from the hard part of the durum, the part of the grain that resisted the grinding of the millstone for wheat. It can also be made with other grains such as barley, millet, polenta, rice or corn kernels.
For the couscous:
- 1 cup couscous
- 1 cup very hot water
- ½ teaspoon dried coriander
- ½ teaspoon tikka masala powder
- Pinch of cayenne pepper
- Salt and pepper
For the stir-fry:
- Red onion
- Yellow pepper
- 1 tablespoon peanut butter
- 1 tablespoon coconut milk
- Sunflower oil
- To prepare the couscous, put the cup of couscous in a large pan.
Add the dried coriander, tikka masala powder, cayenne pepper, salt and pepper and pour the cup of water over the mixture.
- Cover with a tea towel and leave to soak for 10 minutes. Remove the towel and fluff up the grains with a fork. Set aside.
- For the stir-fry, thinly slice all the vegetables and then put a splash of oil in a wok and when smoking hot sauté them for a couple of minutes. Season to taste.
- Add the coconut milk and peanut butter and continue cooking for a few minutes.
- Tip the contents of the wok onto the couscous and mix well. Before serving, soak up any excess water with kitchen paper and scatter with rocket.