Cheat's Easy Spiced Couscous With Fruit and Nuts - in a Jar!

Name: Cheat's Easy Spiced Couscous With Fruit and Nuts - in a Jar!
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: 4 serving(s)
Ingredients: 250 g couscous; 1 1/2 tablespoons olive oil or 4 ounces melted butter; 4 teaspoons ras el hanout spice mix or 1 teaspoon ground cumin; 1 teaspoon ground coriander, Cilantro; 1 teaspoon ground paprika; 1 teaspoon ground turmeric; 1 tablespoon pine nuts, lightly toasted under a grill; 6 -8 soft dried apricots, chopped finely; 2 tablespoons golden sultana raisins; 1 tablespoon dried onion flakes; 1 tablespoon garlic granules, NOT salt; 300 ml hot vegetable stock, made with salt free cube if possible such as Marigold Swiss Vegetable; 1 ounce butter (to garnish); 2 tablespoons chopped fresh coriander, cilantro

Submitted by French Tart

"A Brilliant and easy accompaniment to a Fragrant Tagine, Stew or Curry. It's a cheat's recipe as you can pre-mix all the dry ingredients together & store in a jar ready for use at the drop of a hat. Just add hot water or hot stock and voila, a wonderful fruity, spiced couscous! It can be used cold for picnic & buffet salads - cold cuts of meat, such as diced cooked chicken breast can be added too. Also a great veggie main course - just add chargrilled vegetables and mix through - serve with flatbreads, pitta bread & harissa dressing for an extra kick!"

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photo by Queen Dana

Ready In:: 35mins
Ingredients:: 14
Serves:: 4

ingredients

250 g couscous
1 ¹⁄₂ tablespoons olive oil or 4 ounces melted butter
4 teaspoons ras el hanout spice mix or 1 teaspoon ground cumin
1 teaspoon ground coriander, Cilantro
1 teaspoon ground paprika
1 teaspoon ground turmeric
1 tablespoon pine nuts, lightly toasted under a grill
6 -8 soft dried apricots, chopped finely
2 tablespoons golden sultana raisins
1 tablespoon dried onion flakes
1 tablespoon garlic granules, NOT salt
300 ml hot vegetable stock, made with salt free cube if possible such as Marigold Swiss Vegetable
1 ounce butter (to garnish)
2 tablespoons chopped fresh coriander, cilantro

directions

Mix all the dry ingredients together.
(The amounts can be doubled or even quadrupled for long term storage of up to 6 -9 months.).
When you are ready to prepare the couscous, measure out the correct serving of dry ingredients into a large bowl, preferably the one you will be serving it from. The dry & wet combination is given above in the ingredients.
Add the olive oil or butter & mix thoroughly.
Add the boiling stock and mix thoroughly - place a clean tea towel over the top of the bowl and leave for 5 minutes.
Fluff up the couscous after 5 minutes & add more liquid if needed.
Add a knob of butter or a teaspoon of live oil - mix & sprinkle with freshly chopped coriander - cilantro before serving.
You could also add more nuts or fruit as a garnish if you wish.
This is a basic recipe - all kinds of dried fruit and nuts can be used such as: almonds, cashew nuts, dried cherries or cranberries, dried banana or coconut. It will depend on what you will be serving it with!

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Reviews

Best couscous I've made yet! I didn't have apricots or fresh cilantro, but followed the rest to a "t" and it was fabulous. I used a little over 1 cup of couscous and 1.5 cups of veggie broth. I will be making again and again, thanks French Tart!

lolablitz
This was very flavorful. I added some extras like currants and pistachios. My cilantro was bad, unfortunately, so I just picked off the last couple green leafs to garnish the couscous. Made for ZWT6.

Queen Dana
Made as directed and served last night with my DH's Vindaloo Lamb. Great flavor combination and love that I can mix and match fruits and nuts to fit what's in my pantry. Thanks, FT! Made for Veggie Recipe Swap.

mersaydees
PERFECTION-as are all your recipes FRENCH TART,I made this to go with your chicken,chickpea and apricot tagine which is a firm favorite in our family now even moreso that i have finally got some RAS EL HANOUT( thanks to "MISTRESS OF SPICE" is brisbane for any aussies that are looking for it) Now looking forward to trying even more of your recipes x

Angel-mae cleopatr
Wordeful flavour that travels you to Maroco when you taste it! I used pine nuts, almonds, sultana raisins, but next time I'll add some dried apricots as well. When I added the stock, I cook it in the microwave for 2 minutes in low power waw my the only change I made. The idea of made it in advance and keep it in a jar is So Good. Thanks so much for a great dish! Made it for the 12 Days of Christmas Swap.

katia

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Tweaks

Delicious! DH and I had this as a light supper one night this weekend. I prepared as directed by the recipe, using cumin instead of the ras el hanout spice mix. I did add some dried cranberries and cashews. This is a wonderful and healthy dish. I want to try it again with roasted veggies in pita bread, yummy! Thanks French Tart!

Bobtail

RECIPE SUBMITTED BY

French Tart

277

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