Stella McCartney's spiced wholewheat couscous recipe
by Stella McCartney | 1 comment | Print recipeTweet
Wholewheat couscous is nuttier and that little bit more nutritious than the white, bran-free variety. It complements sweet potato perfectly and vice versa. This is a typical North African dish; za’tar is a spice mix used extensively in the region’s cookery.
At a glance
- Cuisine African
- Recipe Type Main
- Difficulty Medium
- Preparation time 10 mins
- Cooking time 30 mins
- Serves 4 people
- 1 Lemon
- 2 tbsp Extra virgin olive oil
- 3 tbsp Freshly chopped coriander
- 2 tbsp Freshly chopped flatleaf parsley
- 1 tbsp Freshly chopped mint
- 1 pinch Salt
- 1 pinch Freshly ground black pepper
- 3 Small sweet potatoes
- 4 tbsp Olive oil
- 2 tbsp Pumpkin seeds
- 150 g (5.3oz) Giant wholewheat couscous
- 500 ml (17.6fl oz) Light vegetable stock or water
- 1 handful Raisins
- 1 tsp za'tar
- 50 g (1.8oz) Unshelled, unsalted pistachios, chopped
- Preheat the oven to 200°C/gas mark 6.
- Scrub the sweet potatoes under cold water and cut each into 6 wedges. Tip into a roasting tin, drizzle with 2 tablespoons of olive oil, season with salt and freshly ground black pepper, and roast in the oven for about 20-25 minutes or until the sweet potato is tender and starting to caramelise at the edges. Add the pumpkin seeds to the pan for the last 5 minutes of cooking time.
- While the sweet potato is cooking prepare the couscous. Heat 2 tablespoons olive oil in a large sauté pan, add the couscous and cook gently for 2-3 minutes until starting to brown. Add half of the stock or water to the pan and continue to cook for about 15 minutes, stirring frequently until the couscous is tender and has absorbed the liquid. Add the remaining stock or water to the pan as and when needed. Add the raisins, za'tar and chopped pistachios to the pan, season with salt and freshly ground black pepper and cool slightly.
- Mix together the juice from half the lemon and the extra virgin olive oil and pour over the warm sweet potato when it comes out of the oven. Gently stir the freshly chopped herbs and roasted sweet potato wedges into the couscous and serve with extra lemon wedges for squeezing over.
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