Put cous into a bowl. Add dried coriander, tumeric, sultanas and crumbled stock cube.
Stir in 2 cups of freshly boiled water and leave for 30 minutes while you prepared the rest of the dish.
Chop onion, mushrooms, tomatoes, spring onions and pepper. Finely chop garlic, ginger and chillies.
Heat some oil in a frying pan.
Add the meat (chicken or mince) and onions. Heat until cooked, stirring occasionally.
When the meat is cooked, add the rest of the vegetables, chilli and ginger. Cook for 5-10 minutes.
When veg is cooked to your liking, stir in the cous cous and serve immediately. Alternatively, leave to cool then refrigerate and serve cool in a pic-nic.
If you don‘t have coriander, used mixed herbs or tarragon. You can add 2 tablespoons of vinegar and 1 teaspoon of sugar to give the recipe a more eastern touch. This recipe is fairly quick and takes me 30 minutes from start to finish including preparation of veg.
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