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Couscous with Almonds and Apricots

350g (12 oz.) Couscous
30 g (1 oz.) Butter
350ml (12 fl oz. Water)
60g (2 oz.) Pine Nuts
60g (2oz.) Sultanas
60g (2oz.) Dried Apricots
225g (8 oz.) Shallots
2 Scallions

Peel and slice the shallots and fry them gently in a little oil until soft. Increase the heat and continue frying briskly until the shallots are caramelized. Drain on some kitchen paper.
Put the sultanas in a little pot with a little water and simmer until fat and soft. Drain.
Chop the Apricots and the Scallions finely.

Put the 350g Couscous into a bowl and bring the 350 ml of water to the boil.
Pour the water over the couscous and leave this to swell for about 15 mts.

Keep forking over the couscous as it swells to stop it forming into balls.
Stir in the sultanas, the scallions the Apricots and the pine nuts.

Then melt and stir in the butter and reheat in a microwave or an oven.
(Or leave out the butter and add olive oil instead and eat it cold.)
Finally sprinkle the caramelised shallots over the top.

August 20, 2007 03:57 PM | 0 Comments
  Martin Dwyer
Consultant Chef