| 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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