Chermoula couscous

Chermoula is a vibrant North-African sauce that can transform the simple into the sublime. Some roast vegetables would be the perfect accompaniment with this couscous for a vegetarian main.

Charmoula couscous Credit: Desiree Nielsen

• serves

  4

• prep

  10 minutes

• cook

  5 minutes

• difficulty

  Easy

Ingredients

• 2¼ cups water or broth
• ½ tsp salt
• 2 cups couscous
• 1 tbsp olive oil
• ½ red onion, sliced thinly
• ½ cup pistachios, shelled
• 2 tbsp chermoula
• fresh mint leaves, for topping

Instructions

1. Add water to a pot and bring to a boil. Stir in couscous, then remove pot from the heat.

2. Cover pot and let stand for 5 minutes while water is absorbed.

3. Use a fork to fluff couscous, then transfer couscous to a bowl.

4. Add olive oil, red onion, and pistachios and stir together.

5. Drizzle with chermoula and top with mint leaves to serve.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.