World Cuisine

Couscous & Aniseed Soup

prep 2 mins cook 18 mins
  • 1.5 litres (2½ pints) water
  • 50 g (2 oz) butter
  • ½ teaspoon ground turmeric
  • ¼ teaspoon pepper
  • 200 g (7 oz) coarse-grain couscous
  • 1 tablespoon ground aniseed
  • salt

Put the water, butter, turmeric, pepper and salt to taste in a large saucepan. Bring to a boil, then tip in the couscous in a steady stream with half the aniseed.

Leave to simmer for 15 minutes over a low heat, stirring from time to time during cooking to prevent lumps from forming. If the couscous swells too much, add a little extra water.

Stir in the remaining aniseed and serve hot.

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