Adam Liaw’s harissa cous cous

Good Food logoHarissa cous cous.William Meppem Harissa and tomato passata make for a red-tinged cous cous that goes perfectly with a tagine.Ingredients2 tbsp olive oil2 tbsp harissa1 cup tomato passata2 cups chicken stock1½ cups cous coussalt, to season¼ cup roughly chopped flat-leaf parsleyMethodStep 1Heat a medium saucepan over medium heat and add the olive oil, harissa and passata. Cover and cook for 5 minutes, then add the chicken stock.Step 2Bring to a simmer, then remove from the heat and add the cous cous. Stir, cover and stand for 7-10 minutes. Mix well, then season with salt and stir through the parsley.Adam’s tip: In Australia, we love to serve tagines with cous cous. In Morocco they are considered separate dishes, and tagines are usually served with breads.The best recipes from Australia's leading chefs straight to your inbox.Sign upFrom our partnersSimilar RecipesMore by Adam Liaw