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Spiced Couscous
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Ingredients
3 tablespoons olive oil
½ tablespoon turmeric
½ tablespoon ground cumin
½ tablespoon ground ginger
4 whole cloves
½ stick of cinnamon
1 bay leaf
1 garlic clove, sliced
165 ml/5 ½ fl oz (measured in a jug) couscous
250 ml/8 fl oz hot chicken stock
Salt and pepper
½ cucumber, peeled and finely diced
1 tablespoon chopped fresh mint
150 g/5 oz ready-to-eat dried apricots, chopped
100 g/3 ½ oz almonds, toasted and halved
50 g/2 oz pine kernels, toasted
100 g/3 ½ oz pecan nuts, roughly chopped
85 g/3 oz raisins
2 teaspoons clear honey
Dressing
1 tablespoon white wine vinegar 4 tablespoons olive oil
1 tablespoon clear honey
Details
Serves: 6
Method
Mix the dressing ingredients together until smooth.
Heat the olive oil in a large frying pan, add the spices, bay leaf and garlic and fry together until the garlic is lightly browned, then mix in the couscous. Pour over the hot stock and stir over a low heat until the mixture swells and cooks, about 2 minutes. Remove from the heat, season to taste and keep stirring, off the heat, for a further 2 minutes, to free the grains. Stir in the dressing and leave to cool.
Remove the cloves if you can find them, and the cinnamon stick if you like.
Add the cucumber, mint, apricots, nuts, raisins and honey to taste.
Heat the olive oil in a large frying pan, add the spices, bay leaf and garlic and fry together until the garlic is lightly browned, then mix in the couscous. Pour over the hot stock and stir over a low heat until the mixture swells and cooks, about 2 minutes. Remove from the heat, season to taste and keep stirring, off the heat, for a further 2 minutes, to free the grains. Stir in the dressing and leave to cool.
Remove the cloves if you can find them, and the cinnamon stick if you like.
Add the cucumber, mint, apricots, nuts, raisins and honey to taste.
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