Ingredients
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250 g couscous
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1 1/2 tablespoons olive oil or 4 ounces melted butter
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4 teaspoons ras el hanout spice mix or 1 teaspoon ground cumin
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1 teaspoon ground coriander, Cilantro
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1 teaspoon ground paprika
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1 teaspoon ground turmeric
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1 tablespoon pine nuts, lightly toasted under a grill
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2 tablespoons golden sultana raisins
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1 tablespoon dried onion flakes
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1 tablespoon garlic granules, NOT salt
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300 ml hot vegetable stock, made with salt free cube if possible such as Marigold Swiss Vegetable
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1 ounce butter (to garnish)
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2 tablespoons chopped fresh coriander, cilantro
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6 -8 soft dried apricots, chopped finely
Instructions
- Mix all the dry ingredients together.
- (The amounts can be doubled or even quadrupled for long term storage of up to 6 -9 months.).
- When you are ready to prepare the couscous, measure out the correct serving of dry ingredients into a large bowl, preferably the one you will be serving it from. The dry & wet combination is given above in the ingredients.
- Add the olive oil or butter & mix thoroughly.
- Add the boiling stock and mix thoroughly - place a clean tea towel over the top of the bowl and leave for 5 minutes.
- Fluff up the couscous after 5 minutes & add more liquid if needed.
- Add a knob of butter or a teaspoon of live oil - mix & sprinkle with freshly chopped coriander - cilantro before serving.
- You could also add more nuts or fruit as a garnish if you wish.
- This is a basic recipe - all kinds of dried fruit and nuts can be used such as: almonds, cashew nuts, dried cherries or cranberries, dried banana or coconut. It will depend on what you will be serving it with!