Berber couscous recipe

Ingredients

• 2 tsp cumin seeds
• 1 tsp coriander seeds
• 7 cloves
• 4 tsp Kashmiri chilli flakes
• 1 lb 2 oz (500 g) rump beef steak, chopped into bite-sized chunks, or 250 g (9 oz) barley grains mixed with 600ml (1 pint) water
• 1 large onion (about 350 g/12 oz), chopped into chunky dice
• 1 tsp sea salt
• At least 26 fl oz (750 ml) good-quality dark chicken stock

• 1 lb 2 oz (500 g) fine or ultrafine couscous
• 1 pinch sea salt
• 2 tbsp olive oil
• 2 tsp unsalted butter, diced

• 10 saffron threads
• 2¾ oz (75 g) sultanas
• 1 tbsp olive oil
• 1 oz (30 g) unsalted butter
• 3 large onions, thinly sliced
• 1 tsp sea salt
• 1 tsp black peppercorns, finely ground
• 1 heaped tsp finely ground cinnamon
• 2 tsp powdered ginger
• 1–2 gratings nutmeg
• 2 tbsp runny honey

1. Finely grind the cumin seeds, coriander and cloves using a mortar and pestle, then add the chilli flakes and mix well.
2. Put the beef chunks in a flameproof casserole over a medium–high heat. Add the onion, spices, salt and enough stock to cover the meat by 3 cm (1¼ in). (Alternatively put the barley, onion, spices, salt and stock into the casserole.)
3. Bring to a boil, then turn down the heat to a gentle bubble, put the lid half on and allow to cook for 1½–2 hours until the meat is tender. Don’t let the pan dry out. (If using barley it should need only 35–40 minutes until the grains are tender.)
4. Meanwhile, preheat the oven to 180°C (gas mark 4) and make the couscous. Pour the couscous into a heatproof bowl or ovenproof dish, stir the salt into 500ml (18fl oz) warm water and pour into the couscous. Leave for 10 minutes.
5. Pour the oil over the couscous and, using your hands, gently mix the ingredients together, rather like making soda bread: gently, gently.
6. Scatter the butter over the surface, cover tightly with foil and put the dish into the oven for 10–12 minutes. Take out and keep warm, replacing the foil with a tea towel. Set aside.
7. For the tfaia, soak the saffron in 4 tablespoons warm water for at least 15 minutes. Soak the sultanas in 3 tablespoons warm water for 10 minutes, then drain them. Set aside.
8. Put the oil and butter in a large heavy-based frying pan over a medium heat. Allow the butter to melt, then add the onions and salt, and fry gently for 5 minutes.
9. Turn down the heat slightly, add the spices, adding nutmeg to taste, the saffron threads and their soaking water and the honey, then stir. Cover and cook gently for 15 minutes or until the onions are soft and ‘melted’.
10. Remove the lid and add the drained sultanas, stir them through and continue to cook for another 10 minutes, uncovered. Take off the heat and set aside.
11. Spoon all the couscous into a large serving dish, then make a small well in the middle. Strain the meat (or barley) and onions, reserving the juices in a small bowl or jug, and put the meat and onion (or spiced barley and onion) into the well, top with the tfaia and serve immediately, with the meat juices served separately.