Recipe by Karen Elizabeth
Couscous is a busy cooks dream come true--- invaluable for anyone who wants good food on the table fast! My youngest daughter loves to prepare herself a small bowl of couscous when she comes home from school. This recipe, colourful and tasty, with interesting textures, makes a good side or even a main dish. From The Very Easy Vegetarian Cookbook by Alison & Simon Holst
Top Review by littlemafia
Very different couscous but yet so delicious. Made it with olive oil and without pine nuts; I didn't have any. I really liked the fruity taste, the sweetness of the apricots combined with the sourness of the currants and strong flavor of orange.Till now I only had Taboulleh, so this is a nice change.
- 1 cup couscous
- 2 teaspoons vegetable stock powder
- 1⁄2 teaspoon sugar
- 1⁄2 grated an orange, rind of (optional)
- 2 cups boiling water
- 1⁄4-1⁄2 cup chopped almonds or 1⁄4-1⁄2 cup pine nuts
- 1⁄4-1⁄2 cup currants
- 2 tablespoons butter or 2 tablespoons olive oil
- 1⁄4-1⁄2 cup dried apricot, chopped
- 2 spring onions
- 1⁄4 cup chopped coriander leaves
Directions See How It's Made
- Stir the couscous, stock powder, sugar and grated orange rind, together in a bowl.
- Add the boiling water, cover, and leave to stand for 6 minutes.
- Heat the nuts and currants in the butter or oil in a small frying pan, until the nuts brown lightly, and the currants puff up.
- Add the chopped apricots.
- Stir the hot nuts and fruit through the couscous.
- Serve hot, warm, or at room temperature, adding the finely chopped spring onions and coriander just before serving.