Jewelled couscous
From: Good Food Bites
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Jewelled couscous
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For an attractive side-dish try, Lisa Heathcote's colourful, spicy couscous, delicious served with a flavourful tagine
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Ingredients
Ingredients
- 2 tbsp vegetable oil
- 2-3 tsp curry paste
- 250g Couscous
- 400ml chicken stock
- 150g Dried apricots, chopped
- 100g sun-blushed tomatoes
- small bunch thin Spring onions, thinly chopped
- 1 bunch of Coriander, finely chopped
- 100g roasted pistachio nuts, shelled
Method
1. Heat the vegetable oil in a heavy-based saucepan and add in the curry paste. Fry briefly, stirring, until fragrant.2. Take the pan off the heat, add in the couscous and mix well.
3. Meanwhile, bring the stock to the boil in a separate pan.
4. Add in the boiling hot stock, cover the pan tightly and set aside for 5 minutes, allowing the couscous to swell and absorb the stock.
5. Fork through the couscous, or use your hands, to separate the grains.
6. Add the apricots, sun-blush tomatoes and spring onions and fork through.
7. Mix in the coriander, then sprinkle with pistachio nuts and serve.
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