Provençal Couscous

This couscous gets its character from the liquid it soaks up. Instead of plain water, the grains drink in a stock spiced with turmeric, cumin, paprika, and chili, then brightened with tomato and orange juice for a warm, fragrant, faintly citrusy base.

The steaming method is worth following step by step. Adding the hot stock in stages, fluffing with a fork between each, lets the couscous absorb the liquid evenly and swell into separate, fluffy grains rather than a clumped mass.

While the couscous steams, the vegetables get their own treatment. Red onion, peppers, garlic, and courgette are sauteed just until tender but still holding their shape, so they keep a little bite and bright color.

Fold the warm vegetables through the spiced couscous and you’ve got a colourful side that pairs beautifully with lemon chicken or grilled fish.

Chef Tips

• Add the stock in stages and fork-fluff between each, as the recipe directs, for light, separate grains.
• Don’t overcook the vegetables; pull them while still tender-crisp and holding their shape.
• Drain off any excess liquid once the couscous has fluffed up so it doesn’t go soggy.
• Toast a pinch of the spices in the oil first for a deeper aroma.

Variations

• Stir in chickpeas, raisins, or toasted almonds to make it a heartier main.
• Add fresh herbs like parsley, mint, or cilantro at the end.
• Use vegetable stock to keep it vegan.