Jono & Jules do food & wine

Plain buttered couscous is perfect with tagine and middle eastern stews. Occasionally though it’s nice to add a few extras to make it taste a bit special.

Golden Couscous – serves 3 to 4 as a side (easy to double)

• 25g butter
• 1 onion, finely chopped
• ½ tsp ground turmeric
• 150g couscous
• 2 tbsp olive oil
• 175ml vegetable or chicken stock
• juice of ½ a lemon
• 75g pine nuts, toasted

Melt the butter in a saucepan over a medium heat, then tip in the onion, season with salt and pepper and cook for 10 minutes or until softened and golden. Stir in the turmeric, then remove from the heat and set aside.

Put the couscous into a bowl and rub in the olive oil with your fingertips.

Pour the stock into a saucepan and bring to the boil, then pour over the couscous, cover with clingfilm and allow to steam for 5-6 minutes or until the stock has been absorbed.

Stir in the onions, lemon juice and toasted pine nuts and season to taste.

(Original recipe from Rachel’s Everyday Kitchen by Rachel Allen, HarperCollins, 2013.)