Couscous: North-Africa’s answer to pasta


  • 500 gr (1 lb.) medium grain semolina couscous (do not use fine)
  • 500 ml (16 fl. oz.) boiling water
  • 2 tbsp extra virgin olive oil
  • 2 tbsp melted butter
  • 300 gr (10.5 oz.) cooked chickpeas
  • 1 tbsp sea salt


Bread is great but it’s this couscous that’ll soak up all the stew!

Couscous on its own is quite bland. An easy way to overcome that is by using butter and adding chickpeas!


  • Combine dry couscous, salt, oil, melted butter and chickpeas in a dish with a lid.
  • Pour over boiling water, stir to combine, cover and allow to swell for about 5 minutes, fluff with a fork and serve immediately.

Tip: Serve couscous with a tajine, and a variety of Levantine dips such as hummus or baba ganouj.