Ingredients
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8 -10 inches celery, finely chopped
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1 small white onion, finely chopped
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5 -6 mushrooms, finely chopped
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2 garlic cloves, minced
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1 cup couscous
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1 teaspoon ground coriander
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1 teaspoon ground rosemary
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1 teaspoon ground paprika
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1 teaspoon ground turmeric
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1 teaspoon ground cinnamon
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1 teaspoon ground chili powder
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1 cup chicken stock
Instructions
- Once you have chopped your vegetables and ground your spices, place the couscous in a large bowl, and add all of the ground spices.
- Using a vegetable peeler, shave some butter off the block and place in the bowl.
- Bring the chicken stock to a boil, and pour it over the couscous. Don't stir it. Place a plate over the bowl to cover it, and set aside.
- Melt some butter in a frypan with the garlic, and add the celery and onions. Fry until the onion starts to become soft.
- Add a little more butter to the frypan, and add the mushrooms. Fry for about 2 minutes over medium heat until the mushroom is soft.
- Remove the cover from the bowl of couscous, and stir it gently with a fork, being careful not to mash it.
- Add the contents of the frypan, and stir it through gently.
- Season with salt and pepper, if desired, and serve.