Sunday, 14 December 2014

Fruity couscous

Now, I love couscous. It makes such a quick and easy side for just about anything. But probably the best thing about it is its versatility. I guess you all know tabbouleh already? But have you tried cooking it in carrot juice and spiking it with mint? Or tried having it as kisir, Turkish tomatoey salad?

We spent last Sunday lunch in decidedly Moroccan atmosphere and paired couscous with some dried fruit.And what do you know - the end result would not look out of place at the Christmas table. I mean - that's where the man of the birthday hour himself is from after all: Middle East...!

In case you want less fruitiness, you can also cook it in vegetable stock. Pine nuts could also be substituted with any crushed nuts or slivered almonds. You can also be creative with herbs (as long as you're generous with them!) and use say, flat leaf parsley instead of coriander.

As a side dish this feeds 4-6

3 dl couscous
3,5 dl orange juice (or vegetable stock or their combination)
2 tsp salt
75 g pine nuts
125 g dried, soft apricots
100 g raisins
2 spring onions, green parts chopped
large bunch of coriander
2 handfuls of mint leaves, chopped
the seeds of 1/2 a pomegranate

Bring the orange juice (or stock) to boil and add couscous. Turn the heat off, cover the pot and let the couscous soak up the liquid for about 3 minutes. Combine with rest of the ingredients and stir well. Serve at room temperature.




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