Spicy Couscous Clusters with Garlic Pickle Dip

Instructions

1. Place the couscous in a pot of cold water and cook until tender. Once cooked, drain the couscous and place in a bowl. Mix in the spices and flour, stirring until it thickens.
2. Pour into a lightly greased baking tray or rectangular plastic container and flatten. Refrigerate until cool and set.
3. Once set, remove and use your hands or a spoon to form small clusters (or cut into lengths or cubes).
4. Pour the frying oil into a large pan and heat to around 170-180°C. Gently add clusters or chunks and cook until golden on the outside, tuning once, very gently, at the end of cooking (you may need to cook in two batches depending on the size of your pan).
5. While the dumplings are cooking, mix the yogurt and pickles in a small bowl.
6. When the bunches are cooked, drain them briefly on a wire rack or paper towels. Serve with dipping sauce.

Note

Garlic pickles are available at Indian grocers and some supermarkets (most versions are vegan but check the label if you need this recipe to be vegan).