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“I had mint, apple juice, cider and a taste for something a little autumnal. This recipe was the result. I have not seen one quite like it before, though I am sure others have done it. Depending on your couscous, you may need more liquid, to let it stand longer, or you may prefer a little more butter or oil. Note, this is vegan and dairy-free if made with oil rather than butter.”
READY IN:
11mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Pour apple juice and cider into a pot, add salt and bring to the boil.
  2. Remove from the heat and pour in the couscous.
  3. Stir, cover tightly and leave for 3 minutes.
  4. Chop the butter into small pieces and add, or add the oil.
  5. Add the sultanas or raisins.
  6. Return to a low heat and stir with a fork, breaking up the lumps and fluffing the grains.
  7. Heat for three minutes, stirring constantly.
  8. Stir in the spring onion or onion if desirred, about 2 minutes into the heating.
  9. Remove from the heat and stir in the walnuts and mint.
  10. Serve warm or cold.

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