I love couscous, mostly because it’s very versatile and you can prepare it at a moment’s notice. This festive version is a breeze. Serves 6.
- 125g couscous
- 150ml hot chicken stock* (you can use stock from the ham recipe above)
- a handful or two of dried cranberries (or raisins)
- a handful or two of toasted flaked almonds
Place the couscous, hot chicken stock and dried cranberries (or raisins) into a bowl and cover with cling film. (Please note that you can use vegetable stock for this, and for the ham in the previous recipe.)*
In the meantime put some flaked almonds in a shallow pan on the hob and toast them. Don’t add any oil here. The almonds will release theirs and become nice and golden. Keep an eye on them as they can easily burn.
When the couscous has absorbed all the stock, fluff it up with a fork, add the toasted almonds, fluff it up some more and taste it for seasoning. Serve it with turkey, chicken, ham or alone if you like. So easy.