1. Place the couscous in a bowl, pour in the sesame seed oil and Ras el Hanout. Stir well by hand until all grains are coated in oil – this will help prevent the couscous from clumping. 2. If you have the time, steam the couscous as this will further reduce clumping and improve the consistency of the grains. Towards the end of the steaming, add the raisins to the boiling water to soak. 3. If cooking the couscous by boiling, then pour boiled chicken stock into the bowl, sufficient to cover the grains + 1cm. Add the raisins at this stage and stir. Cover the bowl to keep the steam inches Wait 5 minutes and stir with a fork to loosen the grains. 4. Once the couscous is cooked and cooled, stir in the remaining ingredients except the Sumac and enough of the coriander to garnish. 5. Garnish with sprinkled sumac and finely chopped coriander. ---------------------------------------------------------------------------
Nutrition
Ingredients
