Tara hates savoury couscous that has fruit like raisins in it, but i think that sour cherries are the answer. They bring a similar morrocan feel to dishes, but are much less sweet.
- Pour 450ml vegetable stock in a pan and bring to the boil, add salt.
- Mix 350g couscous with 50g sour cherries, 1/2 teaspoon each of cinnamon and cumin, then add the pan of stock and remove from heat.
- Heat a tin of chickpeas, and when the couscous has absorbed the stock, add the chickpeas, then stir in 30g butter.
- Toast 60g pinenuts, add half of the couscous and sprinkle the other half over the top when serving.
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