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Jewelled Couscous

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“A lovely side dish.”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 700 ml chicken stock or 700 ml vegetable stock
  • 350 g couscous
  • 1 lemon, grated rind only
  • 4 tablespoons extra virgin olive oil
  • 50 g toasted sliced almonds
  • 75 g ready-to-eat dried apricots, chopped
  • 50 g sultanas
  • 3 tablespoons chopped fresh parsley
  • salt & freshly ground black pepper

Directions

  1. Boil stock in a saucepan.
  2. Pour in the couscous in a thin stream and stir in lemon rind.
  3. Cover pan, remove from heat and leave for 5 minutes, fluffing with a fork after 2 minutes.
  4. Drizzle over olive oil and stir in almonds, apricots, sultanas and parsley.
  5. Season.
  6. For Vegetarians use vegetable stock.
  7. Either serve immediately or cove with foil and keep warm in the oven for up to 30 minutes, or allow to cool, cover with clingflim and reheat in a microwave oven.

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