Prep 30 mins
Cook 5 mins
A Brilliant and easy accompaniment to a Fragrant Tagine, Stew or Curry. It's a cheat's recipe as you can pre-mix all the dry ingredients together & store in a jar ready for use at the drop of a hat. Just add hot water or hot stock and voila, a wonderful fruity, spiced couscous! It can be used cold for picnic & buffet salads - cold cuts of meat, such as diced cooked chicken breast can be added too. Also a great veggie main course - just add chargrilled vegetables and mix through - serve with flatbreads, pitta bread & harissa dressing for an extra kick!
- 250 g couscous
- 1 1⁄2 tablespoons olive oil or 4 ounces melted butter
- 4 teaspoons ras el hanout spice mix or 1 teaspoon ground cumin
- 1 teaspoon ground coriander, Cilantro
- 1 teaspoon ground paprika
- 1 teaspoon ground turmeric
- 1 tablespoon pine nuts, lightly toasted under a grill
- 6 -8 soft dried apricots, chopped finely
- 2 tablespoons golden sultana raisins
- 1 tablespoon dried onion flakes
- 1 tablespoon garlic granules, NOT salt
- 300 ml hot vegetable stock, made with salt free cube if possible such as Marigold Swiss Vegetable
- 1 ounce butter (to garnish)
- 2 tablespoons chopped fresh coriander, cilantro
- 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!
Best couscous I've made yet! I didn't have apricots or fresh cilantro, but followed the rest to a "t" and it was fabulous. I used a little over 1 cup of couscous and 1.5 cups of veggie broth. I will be making again and again, thanks French Tart!
This was very flavorful. I added some extras like currants and pistachios. My cilantro was bad, unfortunately, so I just picked off the last couple green leafs to garnish the couscous. Made for ZWT6.
Made as directed and served last night with my DH's Vindaloo Lamb. Great flavor combination and love that I can mix and match fruits and nuts to fit what's in my pantry. Thanks, FT! Made for Veggie Recipe Swap.