Adam Liaw’s harissa cous cous
Harissa and tomato passata make for a red-tinged cous cous that goes perfectly with a tagine.
Heat a medium saucepan over medium heat and add the olive oil, harissa and passata. Cover and cook for 5 minutes, then add the chicken stock.
Bring to a simmer, then remove from the heat and add the cous cous. Stir, cover and stand for 7-10 minutes. Mix well, then season with salt and stir through the parsley.
Adam’s tip: In Australia, we love to serve tagines with cous cous. In Morocco they are considered separate dishes, and tagines are usually served with breads.
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