Jewelled Cous Cous



Preparation Time: 5 mins
 
Notes: Alan coxon recipe copyright ©   try this recipe with my new cold pressed Macadamia nut oil, sensational !
 
Ingredients:

250g Couscous (easy cook)
150g dried apricots (chopped)


100g Pistachio nuts (shelled)


100g Sunblush tomatoes (cut into diamonds)

Small bunch of spring onions (finely chopped)


Bunch of coriander (chopped)


2-3 teaspoons of curry paste (madras)


400ml of chicken stock (boiling)
2 tablespoons of oil 


100 g pomegranate seeds
 
Method:

Heat the oil in a pan and add the curry past.
Take the pan off the heat and add the cous cous and combine with the curry paste.
Add the stock, cover the pan and allow to swell (takes about 5 minutes).
 Fork through to separate the grains.
Add the apricots, sunblush tomatoes and the spring onions.
Combine and fork through again,
add the coriander and sprinkle with nuts and pomegranate before serving.
 
Serves: 4
 
     
 
 
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