Couscous is the most famous ingredient of North African cuisine and is used in many dishes in much the same way as rice. Couscous is normally made from a type of hard wheat but Belazu's delicious couscous is made from barley as is traditional in certain regions of Morocco. Barley gives the couscous a more grainy texture and natural flavour – perfect for those wanting to follow a low wheat diet.

COOKING TIPS

Couscous is really easy to make but (a bit like rice) we know it can still induce panic and visions of a soggy, lumpy mess.

To serve 2 people, take 1 mug, fill it with couscous and then pour into a heatproof bowl. Boil the kettle (with water in it), then fill the mug with boiling water, pour into the bowl then repeat. So that’s 1 mug of couscous + 2 mugs of boiling water. Sprinkle a good pinch of stock over the couscous and stir the mixture with a fork to help the water and stock soak in.

Cover the bowl with a clean tea towel (or a plate) and leave alone for 5 minutes. When you come back to it, fluff up the couscous with the fork and it’s ready to serve.

SERVING TIPS

• Couscous always makes a great accompaniment to lamb dishes and is also delicious with roasted vegetables and a harissa dressing (combine Belazu Rose Harissa with extra virgin olive oil and lemon juice).
• In Tunisia, harissa is added to couscous, making it spicy and red in colour.
• Barley couscous works brilliantly as part of a salad, particularly in tabbouleh-style salads with plenty of herbs (try a generous combination of chopped mint, coriander and parsley), diced tomato and cucumber.
• Traditionally served with meat or vegetables as one composite dish, couscous is great for mopping up juices and sauces.
• It can also be dressed up when served alone with the addition of anything like roasted pine nuts, raisins, flaked almonds or even pomegranate seeds.