Name: Jewelled Couscous
Ingredients: 700 ml Chicken or vegetable stock; 350 g Couscous; Finely grated rind of 1 lemon; 4 tb Extra virgin olive oil; 50 g Toasted flaked almonds; 75 g Ready-to-eat apricots; chopped; 3 tb Sultanas; 3 Heaped tbsp chopped fresh parsley; Salt and freshly ground black pepper

Why do I carry on this business, or why am I engaged in this trade or profession? In most instances the answer would be, “I am engaged in my earthly calling so that I may support myself and my family.” Here is the chief error that causes almost all the other errors by children of God concerning their calling. To be engaged in a business merely to obtain the necessities of life for ourselves and family is not scriptural. We should work because it is the Lord’s will concerning us” (Eph. 4:28).

George Muller

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats		Food &, Drink	4	servings

INGREDIENTS

700	ml	Chicken or vegetable stock
350	g	Couscous
		Finely grated rind of 1 lemon
4	tb	Extra virgin olive oil
50	g	Toasted flaked almonds
75	g	Ready-to-eat apricots; chopped
3	tb	Sultanas
3		Heaped tbsp chopped fresh parsley
		Salt and freshly ground black pepper

INSTRUCTIONS

1 Heat the stock in a pan until boiling. Pour the couscous in a thin,
steady stream and stir in the lemon rind.
2 Cover and set aside for five minutes, fluffing up with a fork half way
through - it should soak up all of the liquid. Drizzle over the olive oil
and fold in the almonds, apricots, sultanas and parsley. Season to taste.
2 Tip the couscous into an ovenproof dish and cover with clingfilm. You can
keep this warm in the bottom of the oven, covered with foil for up to half
an hour until ready to serve.
3 Alternatively, pierce the clingfilm all over with a fork and heat on high
in the microwave for 2-3 minutes or according to the instructions.
Converted by MC_Buster.
Recipe by: Food & Drink
Converted by MM_Buster v2.0l.

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