Ingredients
-
250
-
1 1/2
-
4
-
1
-
1
-
1
-
1
-
6 - 8
-
2
-
1
-
-
-
-
-
Directions
Cheat’s Easy Spiced Couscous With Fruit and Nuts – in a Jar!, 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!, 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. 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!
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Mix All the Dry Ingredients Together. |
|
2
Done
|
the Amounts Can Be Doubled or Even Quadrupled For Long Term Storage of Up to 6 -9 Months.. |
|
3
Done
|
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. |
|
4
Done
|
Add the Olive Oil or Butter & Mix Thoroughly. |
|
5
Done
|
Add the Boiling Stock and Mix Thoroughly - Place a Clean Tea Towel Over the Top of the Bowl and Leave For 5 Minutes. |
|
6
Done
|
Fluff Up the Couscous After 5 Minutes & Add More Liquid If Needed. |
|
7
Done
|
Add a Knob of Butter or a Teaspoon of Live Oil - Mix & Sprinkle With Freshly Chopped Coriander - Cilantro Before Serving. |
|
8
Done
|
You Could Also Add More Nuts or Fruit as a Garnish If You Wish. |
|
9
Done
|
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! |
