An amazing Morrocan masterpiece

Ingredients

Method

Ingredients

½ Shallot, finely chopped

2 Garlic cloves, crushed

5 tbsp extra virgin olive oil

1 kg Couscous

1l Chicken/Lamb/Beef/Vegetable stock, crushed into water.

Pinch of salt

Pinch of paprika.

Method

1. Heat olive oil in a pan, when sizzling add shallots and garlic. When the shallots darken add in your water and stock mixture. Fry for another 2 mins.
2. Pour in couscous and stir well . Keep stirring so the couscous won’t stick to the pan. Season with a pinch of salt and paparika
3. Simmer the mixture for a further ten minutes. Allow the couscous to cool before serving

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