|Photography by Chris Chen|
60ml (1/4 cup) olive oil
2 cloves garlic, crushed
1/2 teaspoon harissa (see note)
1 teaspoon each sweet paprika and ground caraway
50g sachet tomato paste
500g packet couscous
50g butter, chopped
25g natural almonds, roasted, halved lengthwise
Heat olive oil, garlic, harissa, spices and 1 teaspoon sea salt in a saucepan over low heat for 2 minutes until fragrant. Add tomato paste and 450ml water, and bring to the boil. Remove from heat, stir in couscous and cover with a tight-fitting lid. Stand for 10 minutes or until liquid has been absorbed. Tip couscous onto a tray, fluff with a fork, then cool for 10 minutes.
To serve, melt butter in a large frying pan over medium heat. Add couscous and toss until lightly toasted and warmed through.
Vogue Entertaining + Travel - February 2009 , Page 113
Recipe by Sophia Young
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