Couscous
HB-6650 · Hand-built original · Middle Eastern, Moroccan
Couscous grains steam in boiling chicken or vegetable stock, then are fluffed with olive oil, lemon juice and salt. Chopped coriander and parsley, dried apricots, currants and toasted slivered almonds are stirred through for colour and sweetness.
Middle Eastern, MoroccanSide Dish13 minServes 6444 kcalDairy-freeEgg-freeLow Fat / Low CholesterolHigh Fiber
Main ingredient: chicken
Pairs well with: roasted potatoes, rice pilaf, green beans, caesar salad, garlic bread
Servings:6quantities adjust to match
Ingredients
- 2 cups couscous
- 2 cups chicken or vegetable stock (, low sodium)
- 1 tbsp extra virgin olive oil
- 1 tbsp lemon juice
- 1/2 tsp salt
- 2 tbsp coriander/cilantro (, finely chopped)
- 2 tbsp parsley (, finely chopped)
- 1/3 cup dried apricots (, chopped)
- 1/3 cup currants or sultanas
- 2 tbsp slivered almonds (, toasted)
Method
- Bring the chicken or vegetable stock to a full boil on the stove or in the microwave.
- Pour the boiling stock over the couscous in a heatproof bowl, shake the bowl to level the grains, and cover it with a plate.
- Leave the couscous to steam for 10 minutes so the grains drink up the stock.
- Fluff the couscous with a fork, then stir through the extra virgin olive oil, lemon juice and salt.
- Fold in the chopped coriander and parsley together with the dried apricots, currants and toasted slivered almonds.
- Keep the finished couscous warm, covered, until the rest of the meal is ready to serve.
Prep: 3 min · Cook: 10 min
Nutrition (per serving, where published)
444 kcalCalories
24.4 gProtein
72.7 gCarbs
6.2 gFat
1.4 gSaturates
5.6 gFibre
7.1 gSugars
367 mgSodium
52 mgCholesterol
528 mgPotassium
58 mgCalcium
2.1 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data