Visit South Africa With This Couscous Pilaf Recipe

Andi of Longmeadow Farm's Note:

The Longmeadow takes on this easy, traditional, South African Couscous Pilaf. There is nothing better then having an easy as peazy, warm-your-soul, and make your feet tingle in delight with the goodness of it all. Grab your spoon, curl up in your hammock, or fire-place and enjoy gobbling down happiness. Made for "The Longmeadow Farm's - Saturday lunch at the Farm". Original comes from "Microwaverina" ifood.tv

• Total Time: 20 mins
• Prep Time: 10 mins
• Cook Time: 10 mins

Ingredients:

Servings: 6

• 1 teaspoon coriander seed
• 1 teaspoon cumin seed
• 1/2 cup pine nuts
• 1 onion, thinly sliced
• 1 garlic clove, minced
• 2 teaspoons olive oil
• 1 small fennel bulb, julienne (about 8 ounces)
• 2 sweet red peppers, thinly sliced
• 2 1/2 cups water or 2 1/2 cups chicken stock
• 1 tablespoon margarine or 1 tablespoon butter
• 1 3/4 cups couscous
• 1 1/2 cups chickpeas (canned, or dry, cooked)
• 3/4 cup raisins

Directions:

1. In a 1-cup glass measure, combine the coriander and cumin.
2. Microwave on high for 1 minute.
3. Let cool, then grind the spices with a mortar and pestle or a spice mill.
4. Spread the pine nuts on a plate.
5. Microwave on high for 2 to 3 minutes, or until just golden and aromatic.
6. In a 2 1/2-quart casserole, combine the onions, garlic, and 1 teaspoon of the oil.
7. Microwave on high for 2 minutes, or until the onions are crisp-tender.
8. Add the fennel and the remaining 1 teaspoon oil.
9. Microwave on high for 3 minutes, or until the fennel is crisp-tender.
10. Add the peppers.
11. Microwave on high for 2 minutes, or until the peppers are crisp-tender.
12. Meanwhile, in a 2-quart saucepan over medium heat, bring the stock and margarine or butter to a boil.
13. Stir in the couscous.
14. Cover the pan, remove it from the heat, and let stand for 5 minutes.
15. Add the chick-peas and raisins to the casserole.
16. Microwave on high for 3 minutes, or until heated through.
17. Fluff the couscous with a fork.
18. Place in a large serving bowl.
19. Sprinkle with the spices and pine nuts.
20. Add the vegetables and toss to combine.

Reviews

[CaliforniaJan]

Wow Andi this is an excellent couscous. We loved it and it is pretty too with all the colorful ingredients. I made it for ZWT #7 and the amazing team Witchin Kitchen!