HERBED COUSCOUS

I like couscous. This is a simple recipe that can be used to accompany meat, fish or a vegetarian dish. I had some prawn heads left over from a Fish cakes with tomato sauce recipe, which was our main course for dinner. Used them to create my own fish stock. Easy and delicious subtle flavour that went really well with the cakes. Comfort food at its best. 

INGREDIENTS

For the fish stock
500ml fish stock (or chicken or vegetable)
prawn heads (from 400g prawns)
coriander and parsley stalks
5mm fresh turmeric, grated
1 tsp salt
For the couscous
300g couscous
large handful of Italian parsley
large handful of mint
small handful of coriander
finely grated zest of 1 lemon
2 tsp lemon juice
2 Tbsp extra virgin olive oil

METHOD:
Start by making the fish stock.
In a medium saucepan, put the heads of the prawns (I used the meat for another recipe: Fish cakes with tomato sauce.), the coriander and parsley stalks, turmeric root, salt, and 1 litre of water.

Bring to the boil and simmer for about 30 minutes. Reserve.
To make the couscous, bring the stock to the boil. 

Tip the couscous into a large bowl. Drain the fish stock and then pour over the couscous.

Cover the bowl tightly with cling film or a lid and leave for 10-15 minutes until all the stock has been absorbed. 

Meanwhile, strip the herb leaves from their stalks and chop them.
Fluff up the couscous with a fork to separate the grains, then fork through the herbs, lemon zest and some seasoning. Mix the lemon juice and extra virgin olive oil together, then fork through the couscous and check the seasoning.

Serve with fish or meat.

Serves 4

Here they were served with Fish cakes with tomato sauce.