Moroccan Cous Cous and Mint Salsa Verde

Think of these two as the ‘finishing touches’ to my delicious Pan Fried Lamb Loin with Hazelnut Dukkah. They are the perfect accompaniment – but think beyond the lamb and partner these with your favourite barbecue meats, add them to your Christmas buffet or spice up your weekday evening meal. So versatile and so easy… Let your mad scientist out, and experiment tonight!

Prep Time: 15 minutes (Cous Cous) + 2 minutes (Mint Salsa Verde)

Cook time: 14 minutes (Cous Cous)

Serves: 4


Mint Salsa Verde
1 clove garlic, crushed
pinch salt
2 anchovy fillets, finely chopped
1 tbsp capers, drained and chopped
3 tbsp parsley leaves, roughly chopped
2 tbsp mint leaves, roughly chopped
½ tbsp red wine vinegar
½ cup olive oil

Moroccan Cous Cous:
1 cup cous cous
1 cup chicken stock, hot (or vegetable stock if you prefer)
2 tbsp olive oil
knob butter
1 tsp cumin, ground
1 tsp coriander, ground
1 red onion, finely chopped
½ cup raisins
1 clove garlic, crushed
2 cups roasted vegetables, diced
1 can chickpeas, drained
½ cup slivered almonds (extra for serving)
1 cup mint, chopped (extra for serving)
1 cup parsley, chopped (extra for serving)
1 lemon, zest only


Mint Salsa Verde:
Pop all the ingredients in a bowl, mix well, set aside until ready to serve.

Moroccan Cous Cous:
Place cous cous in a large bowl and pour over the hot stock. Stir and cover with glad wrap and leave in a warm place for about 10 minutes until the cous cous absorbs all the liquid.

In a large pan pour in the oil and melt the butter, when bubbling, add the spices and onion and cook for 1 – 2 minutes until fragrant and the onion is soft and translucent. Throw in the raisins and cook until the raisins are plump, about another further 2 minutes, then add the vegetables (use what you love or what’s leftover) and chickpeas.

Uncover the cous cous and fluff with a fork. A grain should be soft when squeezed between finger and thumb. Stir in the raisins, garlic and almonds, mix well, then stir through the chopped herbs and lemon zest.

Taste and season with salt and freshly ground black pepper. Sprinkle with extra herbs and almonds to serve.