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Peach and Almond Couscous

8 oz. Couscous
8 oz. Boiling Water
1 tbs. Chopped Fresh Parsley
1 tsp. Chopped Fresh Mint
4 tbs. Olive Oil
Juice of 2 Lemons
2 Chopped Scallions
3 Ripe Peaches
3 tbs. Flaked Almonds
Salt and Pepper

Pour the boiling water over the couscous and leave it for 10 mts to swell.
Now break up any lumps that have formed with your fingers.
Toast the almonds or fry briefly to brown.
Whisk the olive oil and the lemon juice together to make a rough dressing.
Peel and chop the peaches and try and conserve the juice and add to the dressing.
Mix the herbs and the scallions with this and stir into the couscous.
Stir in the diced peach and sprinkle over the chopped almonds.
This is delicious with cold ham or chicken.

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