Carrot and Almond Couscous

2015-04-05
  • Yield : 4 to 6 servings
  • Prep Time : 5m
  • Cook Time : 5m
  • Ready In : 20m
Average Member Rating

forkforkforkforkfork (0 / 5)

0 5 0
Rate this recipe

fork fork fork fork fork

0 People rated this recipe

Related Recipes:
  • Truffled Fillet of Beef Sandwiches

  • Tortilla with Chorizo

  • San Fran-Caesar with Sour Dough Croutons

  • Sriracha Tahini Sauce

  • Academy Cocktail

Ingredients

  • 1 cup couscous
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon paprika
  • 2 cups vegetable stock
  • 2 tablespoons roughly chopped parsley leaves
  • 4 tablespoons roughly chopped cilantro leaves
  • 1 large carrot, grated
  • 1/2 cup roughly chopped dried apricots
  • 1 1/2 cups slivered almonds
  • 2 tablespoons olive oil
  • 1 lemon, zest grated and juiced
  • 1 orange, zested and juiced
  • Salt and freshly ground black pepper

Method

Step 1

Place the couscous in a large heatproof bowl and stir in the salt, cumin, ginger and paprika.

Step 2

Bring the vegetable stock to a simmer over medium heat then pour over the couscous. Cover bowl with a large plate or plastic wrap and leave for 10 minutes or until it has absorbed all the stock. Fluff up the couscous with a fork.

Step 3

Stir in the parsley, cilantro, carrots, apricots, almonds. Stir in the olive oil and grated lemon and orange zest and juice to add zing. Season with salt and pepper, to taste. Serve warm or at room temperature.

Leave a Reply

Your email address will not be published. Required fields are marked *