Ingredients
-
1
-
2
-
1/2
-
1/2
-
2
-
1/4 - 1/2
-
1/4 - 1/2
-
2
-
1/4 - 1/2
-
2
-
-
-
-
-
Directions
Add a Little Interest With Persian Couscous, Couscous is a busy cooks dream come true— invaluable for anyone who wants good food on the table fast! My youngest daughter loves to prepare herself a small bowl of couscous when she comes home from school. This recipe, colourful and tasty, with interesting textures, makes a good side or even a main dish. From The Very Easy Vegetarian Cookbook by Alison & Simon Holst, Just made this receipe today. Fabulous! I must say its also very forgiving of substitutions since I lacked a few ingredients so used: raisans for currants; Leeks for spring onions; Lemon peel instead of orange peel. Flat leaf parsley for cilantro. Pearl couscous for regular couscous. Plus Instead of 2 cups of boiling water, used 1 3/4 cup boiling water and 1/4 cup of rose water. Great dish!!, hello Sarah, the site is not allowing me to reply directly to you, but re the apricots, I would just use whatever you do enjoy, leave them out completely or maybe use some fresh fruit. I don’t like currants, so I don’t add them :
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Steps
|
1
Done
|
Stir the Couscous, Stock Powder, Sugar and Grated Orange Rind, Together in a Bowl. |
|
2
Done
|
Add the Boiling Water, Cover, and Leave to Stand For 6 Minutes. |
|
3
Done
|
Heat the Nuts and Currants in the Butter or Oil in a Small Frying Pan, Until the Nuts Brown Lightly, and the Currants Puff Up. |
|
4
Done
|
Add the Chopped Apricots. |
|
5
Done
|
Stir the Hot Nuts and Fruit Through the Couscous. |
|
6
Done
|
Serve Hot, Warm, or at Room Temperature, Adding the Finely Chopped Spring Onions and Coriander Just Before Serving. |
