Virgin Atlantic told the BBC the airline chose to name the dish Palestinian couscous
salad as the main ingredient, maftoul, is not widely-known.
onionspeaspetit pois couscous
chickenpea shoots Vegetables.
Because the instructions for the autumn couscous
refer to the spring one, I've rearranged the ingredients and instructions to make sense for this version to stand alone.
L'homme d'affaires Ahmed Masmoudi, originaire de Sfax, poursuit le developpement de sa societe en France, puisqu'il vient d'ouvrir deux bars a couscous
a Nancy et a Marseille.
INGREDIENTS 2 tbsp olive oil, plus extra to serve 2 red onions, finely chopped 250g okra, each sliced into 4 pieces 2 garlic cloves, crushed 1 tsp ground allspice 500g passata 300g couscous
1 lemon, juiced 200g feta or natural yogurt small pack parsley, chopped METHOD 1 Heat the oil in a large saucepan, add the onion and cook over a medium-high heat for 10 mins, adding a splash of water if the onions stick.
is an authentic home food but people usually don't make real couscous
at home because it's a long process.
INGREDIENTS (Serves 4) 60g couscous
4tbsp flaked almonds (optional) 1tbsp olive oil 1 onion, finely chopped 2 carrots, peeled and cut into ribbons or coarsely grated 1 courgette, cut into ribbons or coarsely grated 175g leftover roast lamb (or other roast meat), cut into thin strips 4 radishes, thinly sliced 6 ready-to-eat dried dates, roughly chopped A handful of chopped mint A handful of chopped coriander For the dressing: 3tbsp extra virgin olive oil Finely grated rind and juice of 1 lemon 1 garlic clove, crushed 1tsp cumin seeds (optional) 1.
5kg leg of lamb | 1 head of garlic, halved | 4 heaped tsp harissa paste | 1 tbsp sea salt | 1 tbsp olive oil | 350g vine tomatoes | 2 handfuls of couscous
(optional) | 250g Greek yogurt | 1 bunch of fresh mint, finely chopped METHOD 1 Preheat the oven to 150degC/Gas 2.
or rice works well too)
Experience a fragrant taste of North Africa with a beef tagine with green couscous
- flavoured with delicate, aromatic spices.
Set the tomatoes aside to be added to the couscous
INGREDIENTS 1 mutton shoulder, diced into cubes 600g prunes 100g dates 500g mixed root vegetables, diced into 1cm cubes (carrots, butternut squash, sweet potatoes, celeriac) 90g pomegranate (optional) 600g couscous
150g onion 250g fresh tomatoes 30ml vegetable stock For the herb marinade: 1 garlic clove, crushed 1tsp coriander 1tsp cumin Pepper Sea salt 1tbsp olive oil METHOD MARINATE the mutton cubes in the cumin, coriander, olive oil, salt, pepper and garlic overnight, to get the flavour into the meat.