Herbed Couscous

"Taken from an edition of Better Homes & Gardens"
 
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photo by Boomette photo by Boomette
photo by Boomette
photo by LifeIsGood photo by LifeIsGood
Ready In:
20mins
Ingredients:
9
Serves:
4
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ingredients

  • 1 cup couscous
  • 1 tablespoon olive oil
  • 1 cup boiling chicken stock
  • 1 tablespoon preserved lemon, finely chopped
  • 12 cup parsley, finely chopped
  • 12 cup mint, finely chopped
  • 12 cup sultana
  • 12 cup almonds, roughly chopped, toasted
  • salt and pepper
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directions

  • Place couscous in large heatproof bowl.
  • Add the olive oil, stir to coat grains.
  • Add 1 cup boiling chicken stock.
  • Cover with plastic wrap and set aside for 5 minutes.
  • Fluff with fork to separate grains.
  • Stir in preserved lemon, mint, parsley, sultanas, almonds.
  • Season to taste and serve.

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Reviews

  1. Very good indeed. I used whole wheat couscous and paired this with a Ras el Hanout seasoned pork chop along with some cooked chard. I love the versatility of couscous and this one was a real hit.
     
  2. Me and DH liked this couscous a lot. I didn't use the sultana because DH doesn't like that in his couscous. It was great with toasted almonds. Thanks kate :) Made for ZWT9
     
  3. Ohhhhh so good. I loved the preserved lemon in this couscous. It was probably my favorite part. The blend of nuts, etc... were also really nice additions. I loved it all! Thank you. Made for the Soup-A-Stars during ZWT9
     
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