Cous cous

I'm a cheap-arse.
I like cous cous.
I want more recipes for fun and different cous cous.
Got any?

[edit: Nik]

You read my mind!

I had cooked this and it turned out really well, I was just too lazy to post it yet...it was sitting there waiting.

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_27553,00.html

Alot of the tagine and Cous cous recipies I have seen are pretty bland on flavour, but this one is good and spicy.

Cous Cous served here is usually a liquild sauce similar to whats given here with various vegitables (eggplant, zuccini, etc and chick peas) that have had the hell boiled out of them. This is spooned over cous cous and meat of some kind cooked seperately and added (lamb, chicken, spicy Maguiez sausages, meatballs).

I have found there are 2 types of cous cous here, a sweeter variety with a warm cindamon flavour and a sharper spicy lemon variety. I prefer the lemon. Thus this recipie.

Chicken Tagine with Green Olives and Preserved Lemon
1 cinnamon stick
1 teaspoon whole black peppercorns
1 teaspoon cumin seeds
1 teaspoon sweet or hot paprika
1 teaspoon red pepper flakes
1/4 teaspoon whole cloves
3 tablespoons extra-virgin olive oil, plus more for frying
4 cloves garlic, sliced
1 teaspoon chopped fresh ginger
1 handful fresh cilantro leaves, chopped
2 bay leaves
1 large pinch saffron
1 (3 1/2 to 4 pound) free-range chicken, cut into 10 pieces
Kosher salt and freshly ground black pepper
1 medium onion, coarsely chopped
1 preserved lemon, recipe follows
1/2 cup cracked green olives
1 cup chicken stock

Couscous with Apricots, recipe follows

In a skillet over medium heat, toast the cinnamon, peppercorns, cumin, paprika, red pepper flakes, and cloves until they start to smoke. Remove from the heat and grind in a spice grinder.

In a bowl large enough to accommodate the chicken, add the oil, spice mix, garlic, ginger, cilantro, bay leaves and saffron. Mix to a paste. Add chicken, rubbing the marinade over all the pieces. Cover and refrigerate for 2 hours or overnight.

Remove the chicken from the marinade and reserve marinade. Pat chicken dry and season with salt and pepper. In a tagine or large casserole over medium high heat add 2 tablespoons olive oil. Put in chicken pieces and lightly brown on both sides, about 5 minutes. Add onions and cook until just starting to brown, about 3 minutes. Rinse preserved lemon well. Scoop out flesh and discard; cut peel into strips and add to pan. Add reserved marinade, olives, and chicken stock. Cover tightly and cook over medium low heat for 30 to 35 minutes, or until chicken is cooked through. Remove bay leaf and discard. Taste juices and adjust seasoning. Place chicken on a warm platter. Spoon juices with the preserved lemon, olives, and onions over chicken and serve accompanied by Couscous with Apricots.