I mentioned here that during asparagus season one of our favourite simple meals is a chicken breast from the local farm shop accompanied by asparagus and couscous.
Well, yesterday I returned home after a weekend away and was in need of something delicious after a painfully long bus journey, so this was dinner. D tinkered slightly with the couscous and it was absolutely delicious so I though I would post his method here – it’s simple to do but worked fantastically with just the plain chicken and asparagus that was tossed in olive oil and then griddled. I suspect it would be equally lovely with other meats or fish or even some sort of tagine as it has a bit of a Moroccan feel to it.
Chicken stock cube
4 cardamom pods
Tsp ground coriander
Zest and juice of half a small lemon
Serves 2, 3.5 points per person
Lightly crush the cardamom pods in a pestle and mortar.
Add the cardamom to the couscous, along with the chicken stock cube (D actually used a Knur chicken stock pot but a cube would probably do just as well), the coriander and the raisins. Add boiling water to just submerge the couscous and cover (a clean tea towel will do for this – or you could use clingfilm).
After about five minutes the couscous should have absorbed all the water. Fluff with a fork and then stir through the lemon zest and juice and the butter. Check the seasoning before serving – you shouldn’t need to add salt because of the stock.
You could add some fresh coriander to this just before serving.