Do you season or do anything special to the couscous?. Over here it’s just served plain and I always wondered if other countries seasoned or prepared theirs differently.
If you’re feeling fancy then saffron is a good one. Tumeric and cumin are more common, as well as harissa. Sometimes aniseed, cinnamon, nutmeg or mace for something sweeter/peppery, though I personally don’t like those as much.
Do you season or do anything special to the couscous?. Over here it’s just served plain and I always wondered if other countries seasoned or prepared theirs differently.
Carrots, potatoes and pumpkin everywhere. We also add chicken.
If you’re feeling fancy then saffron is a good one. Tumeric and cumin are more common, as well as harissa. Sometimes aniseed, cinnamon, nutmeg or mace for something sweeter/peppery, though I personally don’t like those as much.
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