Moor­ish cous­cous

The Irish Times Magazine - - FOOD -

Serves 5

In­gre­di­ents 200g cous­cous 1 tsp dried rose pe­tals 1 tsp ras- el- hanout 1 onion, diced 2 gar­lic cloves, minced 50g sul­tanas 50g dried apricots, diced 100g pine nuts 250ml veg­etable stock 50g but­ter 1 le­mon, juiced Hand­ful of flat- leaf pars­ley, chopped Olive oil Sea salt Method 1. In a bowl, mix the cous­cous with the dried rose pe­tals and the ras- el- hanout. 2. In a large pan, fry the onion and the gar­lic in some olive oil. Add the dried fruits and nuts and sea­son with some sea salt. 3. Add the stock and al­low it to come to the boil. 4. Gen­tly pour in the cous­cous and re­move from the heat. 5. Fold in the but­ter and the le­mon juice, cover and al­low to stand for 5 min­utes. 6. Tip the cous­cous into a bowl. With the aid of the fork, fluff the cous­cous, un­til it is light and fluffy. 7. Scat­ter the flat leaf- pars­ley over the cous­cous and mix to­gether. 8. To serve, Spoon the cous­cous onto four plates.

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