Couscous with pine nuts and almonds

A tasty alternative to rice; serve either hot or cold.
INGREDIENTS
175g (6oz) couscous
boiling water, to cover
1 red pepper, deseeded and chopped
100g (31⁄2oz) raisins
100g (31⁄2oz) dried apricots, chopped
1⁄2 cucumber, seeded and diced
12 black olives, pitted
60g (2oz) blanched almonds, lightly toasted
60g (2oz) pine nuts, lightly toasted
4 tbsp light olive oil
juice of 1⁄2 lemon
1 tbsp chopped mint
salt and freshly ground black pepper
METHOD
1 Put the couscous in a bowl and pour over enough boiling water to cover it by about 2.5cm (1in).
Set aside for 15 minutes, or until the couscous has absorbed all the water, then fluff the grains
up lightly with a fork.
2 Stir in the pepper, raisins, apricots, cucumber, olives, almonds, and pine nuts.
3 Whisk together the olive oil, lemon juice, and mint. Season to taste with salt and pepper and
stir into the couscous. Serve at once while warm, or leave to cool.
GOOD WITH Grilled meats, chicken, or fish.
PREPARE AHEAD The couscous can be prepared several hours in advance, if serving cold.

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