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
- 4 TBSP toasted flaked almonds
- 2 TBSP toasted sesame seeds
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.
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.
Once ready, Season with salt, to taste.
Divide between four bowls.
- Wipe the pan the clean if you like a quickly toast the flaked almond amd sesame seeds.
Sprinkles on the nuts and seeds and serve.
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.