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Couscous with Pine Nuts and Apricots

1 lb. Couscous
1 pt. Boiling Water
2 tsp Cumin
2 tsp Turmeric
4 oz. Butter
4 Scallions-chopped
4 oz. Dried Apricots-chopped
2 oz. Large (muscatel) Raisins
2 oz. Pine Nuts
2 oz. Whole Almonds
Salt and Pepper

In a large bowl pour the boiling water over the Couscous and fork it up while the couscous swells.
Melt 2 oz. of the butter in a pot and cook the chopped scallions with the pine nuts and the almonds until they start to brown.
Add in the chopped Almonds and the raisins, amd then the Turmeric and Cumin.
Add the remaining 2 oz. of butter and leave it on the heat for a few minutes to release the flavours of the spices.
Fork in the Cous cous and mix together with salt and fresh black pepper.
At this stage you can continue to heat carefully on the heat until it is heated through or heat in a microwave at hot for 3 mts.
It is also delicious cold, particularly with cold Turkey.

April 14, 2006 09:12 PM | 0 Comments
  Martin Dwyer
Consultant Chef