Project Food Blog

Jewelled Couscous

1 litre chicken or vegetable stock
700g/12oz couscous
1 lemon, grated rind only
8 tbsp extra virgin olive oil
2 small shallots, finely chopped
100g finely chopped cucumber
100g toasted flaked almonds
100g ready-to-eat dried apricots, chopped
100g sultanas
5 tbsp chopped fresh parsley
salt and freshly ground black pepper


Boil stock in a saucepan. Pour in the couscous in a thin stream and stir in lemon rind. Cover pan, remove from heat and leave for 5 minutes, fluffing with a fork after 2 minutes.
Drizzle over olive oil and stir in almonds, apricots, sultanas and parsley. Season.
Either serve immediately or cover with foil and keep warm in the oven for up to 30 minutes.
Alternatively allow to cool and serve cold.

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