I needed to serve couscous with my chicken tagine with dates and honey and, as I had guests coming, I wanted something a little bit more interesting than plain couscous. So off I went to Eat Your Books and typed in couscous. Up popped 85 recipes. This one caught my eye (probably because it had pomegranates in it and I have a few :)).
It is from the Masterchef Australia Cookbook Volume 1. The recipe was contributed by Michelle Darlington who served her couscous with chicken with preserved lemon.
- 4 cups chicken stock
- 6 star-anise
- 4 garlic cloves, finely chopped
- salt, to taste
- 2 cups blanched almonds
- 2 cups instant couscous
- olive oil
- seeds of one pomegranate
- Bring stock to the boil then add the star-anise and garlic.
- Reduce the heat and simmer, uncovered, until it is reduced to about 1¼ cups.
- Strain and set aside.
- Toast almonds until golden and, when cool, chop roughly then set aside.
- When ready to serve, put couscous into a pot.
- Reheat the stock until boiling then pour over the couscous. Cover tightly with lid. Set aside for 5 minutes.
- Add 1 tbs olive oil, almonds and half of the pomegranate seeds to the couscous. Fluff up.
- Decorate with remaining pomegranate seeds.