Moroccan Fruity Couscous for 4
Regular price
£5.00
- 245 g couscous whole wheat
- 8 sun-dried tomatoes sliced
- 8 dried apricots chopped
- 40 g dried cranberries or sultanas
- 480 ml boiling hot vegetable stock (broth)
- 1 TBSP olive oil
- 1 medium onion finely chopped
- Garlic powder
- 1 tsp ground cumin
- ½ – 1 tsp paprika
- ½ tsp ground cinnamon
- ¼ tsp ground ginger
- ¼ tsp ground turmeric
- salt to taste
Garnish
- 4 TBSP toasted flaked almonds
- 2 TBSP toasted sesame seeds
Instructions:
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Place the couscous, sun-dried tomatoes, dried apricots and cranberries/sultanas in a heat-proof bowl. Pour the boiling hot stock on top, cover with a plate and leave for 7 minutes. Drizzle on ½ TBSP olive oil and fluff up with a fork.
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Meanwhile, heat ½ TBSP oil in a large frying pan (skillet) on medium heat and cook the onion, for a couple of minutes. Stir in the dried spices, reduce the heat to medium-low and continue cooking for 5 minutes. If the onion starts to stick, add a splash of water to the pan.
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Once ready, Season with salt, to taste.
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Divide between four bowls.
- Wipe the pan the clean if you like a quickly toast the flaked almond amd sesame seeds.
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Sprinkles on the nuts and seeds and serve.
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Any leftovers can be stored in the fridge for three days. They’re great for packing into lunchboxes as an alternative to sandwiches. Be sure to add a dollop of hummus to the bowl. It helps the couscous stick together!
Photo: For illustration purposes.