See Also: Jewelled couscous(recipes)
jewelled(dictionary)
Couscous(recipes)
couscous(dictionary)
couscous(dictionary)
Couscous(tourism)
Saffron Couscous(recipes)
Yellow Couscous(recipes)
Couscous salad(recipes)
Couscous and Apricots(recipes)

Jewelled couscous (recipes)






Serves 4



Preparation time

less than 30 mins



Cooking time

less than 10 mins

















Ingredients



700ml/1¼ pint chicken or vegetable stock350g/12oz couscous1 lemon, grated rind only4 tbsp extra virgin olive oil55g/2oz toasted flaked almonds75g/3oz ready-to-eat dried apricots, chopped55g/2oz sultanas3 tbsp chopped fresh parsleysalt and freshly ground black pepper



Method



1. Boil stock in a saucepan. Pour in the couscous in a thin stream and stir in lemon rind. Cover pan, remove from heat and leave for 5 minutes, fluffing with a fork after 2 minutes.2. Drizzle over olive oil and stir in almonds, apricots, sultanas and parsley. Season.3. Either serve immediately or cover with foil and keep warm in the oven for up to 30 minutes, or allow to cool, cover with clingfilm and reheat in a microwave oven.