Ingredients
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450g (2 1/3 cups) couscous
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375ml (1 1/2 cups) Massel vegetable liquid stock
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375ml (1 1/2 cups) fresh orange juice
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2 teaspoons ground cinnamon
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2 teaspoons salt
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2 tablespoons extra virgin olive oil
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80g (1/2 cup) dried apricots, coarsely chopped
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85g (1/2 cup) pitted dates, coarsely chopped
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65g (1/3 cup) raisins
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6 green shallots, ends trimmed, chopped
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2 garlic cloves, crushed
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2 teaspoons finely grated lemon rind
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60ml (1/4 cup) fresh lemon juice
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1 bunch fresh coriander, leaves picked, coarsely chopped
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Freshly ground black pepper
Method
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1Place couscous in a large heatproof bowl. Place stock, orange juice, cinnamon and salt in a saucepan and bring to the boil over high heat. Pour stock over couscous while stirring with a fork. Cover with plastic wrap and set aside for 5 minutes or until liquid is absorbed. Use a fork to separate the grains.
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2Add oil, apricot, dates, raisins, shallot, garlic, lemon rind and juice, and coriander to the couscous and toss to combine. Taste and season with pepper to serve.
Source: taste.com.au
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