Spicy Couscous

Fragrantly spiced and colourful couscous from Jean-Christophe Novelli makes an exotic accompaniment to Moroccan Chicken Tagine
By Jean-Christophe Novelli
Spicy Couscous
  • Rating:
  • Serves: 2
  • Cook Time: 10 minutes
  • Prep Time: 10 minutes
  • Effort: easy


  • 2 tbsp olive oil or argan oil
  • 2 cloves garlic, finely chopped
  • 1 tsp finely diced ginger
  • 1 onion, finely diced
  • 1 red pepper, seeds removed and finely diced
  • 1 green pepper, seeds removed and finely diced
  • 1 yellow pepper, seeds removed and finely diced
  • 1 courgette, finely diced
  • 1 tsp mild curry powder
  • pinch turmeric
  • 1 lemon, zest and juice
  • 250 g couscous
  • 300 ml boiling chicken stock, or boiling water and stock cube
  • 1 tbsp finely chopped coriander, leaves and stems to garnish


1. Heat the olive oil in a pan and add the garlic, ginger, onion, peppers, courgette and spices. Cook for 2 minutes.

2. Add the couscous, stirring to ensure it is well coated in the olive oil, vegetable and spice mix and cook for 1 minute. Stir in the lemon zest and juice.

3. Add the boiling stock, (add just enough to cover) mix well and allow to stand for 5 minutes.

4. Fork through to break up the grains. Add the chopped coriander and season to taste with salt and freshly ground black pepper.

5. Serve on a large platter as a base for chicken tagine.

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