Traditional Moroccan Couscous with Nuts
Traditional Moroccan Couscous with Nuts



  • 300g couscous
  • 500ml veg stock
  • 4 tbsp olive oil
  • 60g toasted almond flakes
  • 60g toasted pine nuts
  • 4 tsp harissa paste
  • 60g pistachios
  • 60g chopped hazelnuts, toasted
  • 80g golden raisins
  • Tip the couscous into a bowl and pour over the stock and oil. Cover and leave for 10 mins to absorb. Meanwhile, add the flaked almonds and pine nuts to a dry pan and heat, stirring until they begin to colour.
  • Fluff the couscous with a fork and mix in the harissa, toasted nuts and all the rest of the ingredients. Season well, and serve warm alongside grilled meat or other Middle Eastern specialties.
20 mins
6 serving

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