Colourful couscous recipe
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Couscous is a traditional North African dish, served with mixed vegetables or meat such as mutton or lamb.
Couscous can be eaten hot or cold and is usually served with harissa paste.
It's a great recipe for using up odd fridge scraps!
- 225g/8oz couscous
- 1 Knorr chicken stock cube
- 1 bunch fresh parsley, chopped
- 1 bunch fresh coriander, chopped
- 6 fresh mint leaves, chopped
- 3 " cucumber peeled, quartered lengthwise, seeds removed and chopped into cubes
- 1 red onion, very finely chopped
- Zest and juice of 1 lime or lemon
- 2 tablespoons roasted flaked almonds
- 1 tablespoon sesame seeds, toasted
- 6 dried apricots, chopped well
- 2 tablespoons sultanas or raisins
- 4 tablespoons olive oil
- Freshly ground black pepper
- Boil 400 ml (14 fl oz) of water.
- Add the boiling water and the stock cube to a large bowl and mix well
- Add the couscous and let it stand for 10 minutes
- Add the remaining ingredients apart from the almonds and sesame seeds and fork over well
- Just before serving, mix in the almonds and sesame seeds
Serve hot or cold.
Switch the lemon for an orange.
As with most rice or grains, couscous does not have a great deal of flavour so the punch comes from the ingredients it's cooked with.
Use double the volume of water to volume of couscous
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