400ml warm water
½ teaspoon salt
2 tablespoons olive oil or sunflower oil
2 teaspoons fennel seeds
THANKS TO THE SPICE PIONEER FOR ALLOWING US TO SHARE HIS RECIPE:
Preheat the oven to Mark 4/180oC.
Tip the couscous into an oven dish. Stir the salt into the water and pour it over the couscous. Cover and leave to swell for 10 minutes.
Rake the couscous gently with a fork to loosen the grains then, using your fingers, gently rub in the oil, lifting it into the air and letting it fall back down into the dish to aerate it.
Cover with a dampened piece of greaseproof paper and pop it in the oven for about 15 minutes to heat through.
Meanwhile dry roast the fennel seeds in a small frying pan over a low heat until they emit a nutty aroma.
Add the butter to the pan and stir until it melts.
Take the couscous out of the oven, pour over the butter and fennel seeds and fluff it all up with a fork.