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Recipe Spiced Couscous Clusters with Garlic Pickle Dip

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If you’re wondering what the heck this dish is, and you clicked on it just because the name contains a lot of delicious words that resonate with you — well, your curiosity and intuition have served you well …

You will need

Serves 4

  • 1 cup pearl couscous
  • 1/2 teaspoon ground fenugreek
  • 1 teaspoon turmeric
  • 1 teaspoon garam masala
  • 2 tablespoons rice flour
  • 300 ml of vegetable oil for frying

For the dipping sauce:

  • 100 ml of coconut yoghurt
  • 1 tablespoon garlic pickle

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15 mins to prep

30 mins to cook

  1. Step 1

    Place the couscous in a pot with cold water and cook until soft. Meanwhile whisk together the spices and flour in a large bowl. Strain couscous from the water and add to the bowl of spices, incorporating it all until it has thickened.

  2. Step 2

    Grease a tupperware container or moulds by oiling it around the bottom and edges. Place in the fridge until cold and set.

  3. Step 3

    Remove once set and cut into length, cubes, or little smushed handfuls if you’re going for a rustic look, totally up to you.

  4. Step 4

    Pour the frying oil into a large pan and heat to around 170–180°C. Gently drop these lil clusters into the oil and fry until golden brown on the outer edges! Remove and let drain for a moment on a wire rack or paper towels.

  5. Step 5

    Mix together the pickle and the yoghurt in a small bowl until well combined. Serve this alongside your garlic clusters for dipping, and enjoy!

Recipe: Simon Toohey

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