Plain buttered couscous

The a great side-dish to be that can be served on its own or with a tagine or meat roast.

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• 350 dried couscous, rinsed in cold running water and well drained
• ½ teaspoon sea salt
• 400 ml warm water
• 2 tablespoons olive oil
• 25g butter, broken into pea-sized pieces

garnish

• 15 g butter
• 3 tablespoons flaked almond slivers

Mise en place

• Preheat the oven to 160° C (325° F - gas 3), [fan oven 140° C & reduce cooking time by 10 mins per hour]

Method

1. Add the couscous and the warm water to an oven-proof dish and stir in the salt
2. Leave for 10 minutes for the water to absorb
3. Using your fingers, rub the oil into the couscous and separate the grains
4. Dot the butter over the top, cover with tin-oil and bake for 15 minutes
5. Meanwhile, heat the 15g of butter in a frying pan over a medium heat, add the almonds and fry until they just start to turn golden, stirring all the while.
6. Arrange the couscous in a mound on a plate and top with the almonds and butter.

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