FESTIVE COUSCOUS

THE correct way of cooking couscous is to cover it with cold water for about 20 minutes, and then place the dampened couscous in the top part of a couscoussier or a steamer to steam it. The best way to tell when it’s ready is to put a thin slab of butter on top: when the butter starts melting, the couscous is done. However, even though the following method is, strictly speaking, incorrect, it is the way I most often do it, and feel it is only fair to encourage you down this shameful, lazy path, too. SERVES 6 ● 500g couscous ● 75g golden sultanas ● ¼ tsp ground cinnamon ● ½ tsp paprika ● ½ tsp ground cumin ● ½ tsp ground coriander ● 2 tsp Maldon salt or 1 tsp table salt ● 800ml freshly boiled water, from a kettle

● Seeds from 1 pomegranate, or 75g seeds from a tub or packet

● Small bunch of fresh coriander, chopped

1 PUT the couscous into a heatproof bowl or a pan with a tight-fitting lid, add the sultanas, spices and salt, and give everything a stir. Pour the freshly boiled water over and cover with cling film or a lid. Let it sit for 10 to 15 minutes, by which time it should have absorbed the water.

2 FLUFF the couscous through with a fork to separate the grains, and, if you like, you can carefully pour in some of the juices from your roast meat.

3 FORK through again and check the seasoning before transferring to a serving dish. Drop half the pomegranate seeds over the mounded couscous, mixing them in gently with a fork. Scatter the remaining pomegranate seeds over, sprinkle with some chopped coriander and serve with roasted meats.