It has been really cold today and I decided to make some braised lamb shanks for dinner.
A hearty meal to warm us up from the inside.
And there is no better accompaniment than a nice fluffy yellow bowl of spiced cous-cous
served with a dollop of greek yoghurt and coarsely chopped fresh mint or coriander.
2 cups (500 ml) chicken stock
2 Tbs olive oil
50 g butter
1 small brown onion or shallot, chopped finely
2 small cloves of garlic, chopped finely
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp sweet paprika
1 tsp turmeric
2 cups cous-cous
1/2 tsp salt
1/2 cup sultanas ( I prefer dried black currants – smaller and less sweet)
1/2 cup dry roasted pine nuts
Greek yoghurt and chopped mint to serve
lemon or orange juice to taste, optional
Bring stock to boil in medium saucepan, cover and remove from heat. Set aside.
Heat oil and butter in a small saucepan.
Add onion and cook until softened.
Add garlic and cook for a further 30 seconds.
Add all spices, cook stirring for 1 minute or until spices are fragrant.
Add the hot stock.
Place cous-cous and currants in a heatproof bowl.
Pour spicy stock mixture over cous-cous.
Gently stir and cover with plastic wrap and allow to stand 5-10 minutes.
Use a fork to fluff up the cous-cous.
Dollop yoghurt on top, sprinkle with pine nuts and mint.