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Ingredients
Method
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Step 1
To a wide based pan or tagine add 8 tbsp olive oil and add 4 cloves of garlic, 6 chopped spring onions or 2 slices white onions, 2 bay leaves, 1 handful of cashew or other nuts and fry until the onions are soft and the garlic cooked through.
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For
4
M
I
8
tbsp
Olive oil
4
cloves
Garlic
6 or
Spring onions, chopped
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Cook along with all of our recipes
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TOM C
a month ago
I did not have any couscous I had to use quinoa instead and it really came out amazing!
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Michelle
2 months ago
I've cooked this twice now. Once following the recipe as presented except I used ordinary cous cous and the second time adding a little chilli oil to the olive oil, using left over cooked BBQ chicken thigh which I de-boned and diced along with Queen Bolotti Beans from Bold Bean Co and giant cous cous and I have to say that both times this dish was a real flavour bomb! The family loves this dish. The only advice id give is that you dont want to slice the carrot too thick and you really do need a good flavourful stock. Just to take it to the next level.
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Michelle
2 months ago
Ooo this looks sooooo delicious that I'm putting it on my meal plan this week. It looks like you are using giant couscous, would you recommend using the giant over the smaller or does it not really matter?
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Nisha
2 months ago
I love the texture of Giant but it really does not matter
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Michelle
2 months ago
Thank you Nisha. I'm absolutely loving the curry club. X
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A
Amanda B
6 months ago
Absolutely delicious, I loved the preserved lemons so much that next time I’ll add more.
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J
Jo H
6 months ago
Not normally a fan of couscous, but just made this following your video. It was so easy to make and I’m now a fan of couscous. Absolutely loved the flavours. Thank you - Jo
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Ingredients
Method
Turn cooking mode on
Step 1
To a wide based pan or tagine add 8 tbsp olive oil and add 4 cloves of garlic, 6 chopped spring onions or 2 slices white onions, 2 bay leaves, 1 handful of cashew or other nuts and fry until the onions are soft and the garlic cooked through.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
4
M
I
8
tbsp
Olive oil
4
cloves
Garlic
6 or
Spring onions, chopped
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Only visible to you
Made it?
Cancel
T
TOM C
a month ago
I did not have any couscous I had to use quinoa instead and it really came out amazing!
Like
Reply
Cancel
Michelle
2 months ago
I've cooked this twice now. Once following the recipe as presented except I used ordinary cous cous and the second time adding a little chilli oil to the olive oil, using left over cooked BBQ chicken thigh which I de-boned and diced along with Queen Bolotti Beans from Bold Bean Co and giant cous cous and I have to say that both times this dish was a real flavour bomb! The family loves this dish. The only advice id give is that you dont want to slice the carrot too thick and you really do need a good flavourful stock. Just to take it to the next level.
Like
Reply
Cancel
Michelle
2 months ago
Ooo this looks sooooo delicious that I'm putting it on my meal plan this week. It looks like you are using giant couscous, would you recommend using the giant over the smaller or does it not really matter?
Like
Reply
Cancel
Nisha
2 months ago
I love the texture of Giant but it really does not matter
Like
Reply
Cancel
Michelle
2 months ago
Thank you Nisha. I'm absolutely loving the curry club. X
Like
Reply
Cancel
A
Amanda B
6 months ago
Absolutely delicious, I loved the preserved lemons so much that next time I’ll add more.
Like
Reply
Cancel
J
Jo H
6 months ago
Not normally a fan of couscous, but just made this following your video. It was so easy to make and I’m now a fan of couscous. Absolutely loved the flavours. Thank you - Jo
Like
Reply
Cancel
