Recipe for Steamed Couscous Infused with Caraway and Fennel Seeds 
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Yield:
4 )
Ingredients:
Amount Ingredient
425 ml stock or water
1 x level tablespoon fennel seeds
1 x level tablespoon caraway seeds soft and freshly ground black pepper
250 gm ouscous
Instructions:
Instructions: Bring the stock or water to the boil with the caraway and fennel seeds and season with salt and pepper.

Pour this over the couscous stir and leave to stand for 15 minutes.

Place in an oven dish tightly rubbed with butter and cover with lightly buttered tinfoil Place in an oven at a low heat

(150C/300F/gas 2) for about 10 to 15 minutes this wilt gently steam the couscous.

This couscous is light and fluffy and should be served steaming hot. Its good with lamb or chicken stew.

Serves 4

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