It's time to let go of that couscous...

You’ve held Ainsley Harriot’s smiling face captive for three house moves. It’s time to do something with that couscous that’s taken up permanent residence in the back of your pantry.

You’ve held Ainsley Harriot’s smiling face captive for three house moves. It’s time to do something with that couscous that’s taken up permanent residence in the back of your pantry.

A box of couscous, the culinary talisman that we carry from house-to-house. Like a birthday card from an ex that you should have parted with by now — you don’t know what to do with it but you can’t bring yourself to throw it away.

Where did it even come from? Has anybody ever made the conscious decision to buy couscous? Is it something that we have all inherited? Perhaps your mum saw a golden opportunity when putting together a ‘leaving the nest’ care package. A chance to smuggle the couscous that has haunted her for years amongst the cans of chilli tuna and microwavable brown rice. 

I can’t help you solve the mystery of how you came to possess a box of this pearled wheat. All I can do is extend a guiding hand. Couscous is intimidating, though it needn’t be. You must not allow Grimes’ deranged semolina ‘sludge’ to poison your mind. Couscous has so much to offer. 

Moroccan fish & couscous

Picture: Guy Bailey

The horrors of anemic boiled potatoes and textureless carrots as a side dish are behind us. Allow a bed of bright, fragrant couscous to soak up this aromatic Moroccan-inspired harissa baked chicken in this recipe by David Herbert. The fish:

2 tablespoons sunflower oil

1 red onion, finely chopped

2 garlic cloves, chopped

1 teaspoon whole cumin seeds

1 cinnamon stick

1/2 teaspoon crushed dried chilli

12 green olives, stoned and roughly chopped

1 x 400g tin crushed tomatoes

1/2 cup white wine

3/4 cup fish stock

500g mixed firm fish

200g raw peeled king prawns

Juice and grated zest 1 lime

Fresh coriander leaves, to serve

Heat oil in large flame-proof casserole over low heat and cook onion and garlic for 5 minutes. Add cumin, cinnamon stick, chilli and green olives and cook for two minutes. Add tomatoes, wine and fish stock; bring to a gentle simmer.

Cut fish fillets into large chunks; add fish and prawns and simmer gently for 6-8 minutes. Add lime zest and juice. Season to taste, adding a little more chilli, if desired.

Serve with herby couscous and sprinkle with coriander. Serves 4

The couscous: 

1 cup instant couscous

11/4 cups boiling water or stock

3 tablespoons vegetable oil

4 spring onions, chopped

1 clove garlic, sliced

1 x 400g tin chickpeas, rinsed and drained

2 tablespoons chopped fresh flat-leaf parsley

2 tablespoons chopped fresh coriander

Place couscous in medium-sized heatproof bowl and pour over boiling water or stock. Add 1 tablespoon oil. Cover with plastic wrap and stand for 5 minutes, or until liquid has been absorbed. Meanwhile, fry spring onions and garlic in remaining oil for about 5 minutes. Stir through chickpeas. Fold in couscous and cook, stirring, until heated through.

Stir in herbs and drizzle with a little extra virgin olive oil. Fluff with a fork to help separate grains. Serves 4

Fig & herb salad with pearl couscous, hazelnuts & za’atar

Picture: Alan Benson

It's the most wonderful time of the year (fig season.) Get the most out of these sumptous, enclosed flowers with Alex Elliott-Howery’s gorgeous, herby salad. 

200g pearl (Israeli) couscous
6-8 figs, depending on size
2 tablespoons olive oil, plus extra for drizzling
1½ tablespoons sherry vinegar
1 small handful fresh chervil and/or oregano
1 small handful fresh flat-leaf (Italian) parsley
1 small handful basil leaves
1 teaspoon fresh thyme
45g (¹⁄³ cup) toasted hazelnuts, roughly chopped
½ teaspoon za’atar
Dried pollen from 2-3 fennel flower heads (optional**)

Bring 500ml water to the boil in a saucepan over medium heat. Add some salt and stir in couscous. Reduce heat and simmer for 5-10 minutes, stirring often, until couscous has absorbed the liquid and is firm but tender. Turn off heat and cover pan with a lid. Leave to steam for 10-15 minutes, then loosen couscous with a fork and set aside to cool. Meanwhile, prepare the figs: cut off stems then tear figs into bite-sized pieces. Place in a mixing bowl, season with salt and pepper, drizzle with oil and vinegar and let them macerate for about 5 minutes. Gently fold most of the herbs and most of the hazelnuts through figs, being careful not to break them up too much. Spread couscous on a large serving plate or platter. Arrange figs and herbs on top. Garnish with remaining herbs and nuts and sprinkle za’atar evenly over the top. Finish with an extra drizzle of olive oil; crumble fennel pollen on top, if using, and serve. Serves 4