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Couscous with Pine Nuts and Almonds

225g (8 oz.). Couscous
350 ml (12 oz.) Water

2 tsp Cumin
2 tsp Turmeric
110g (4 oz.) Butter
4 Scallions-chopped
110 (4 oz.) Dried Apricots-chopped
60g (2 oz.) Pine Nuts
60g (2 oz.). Whole Almonds
Salt and Pepper

Cover the Couscous with cold water and fork it up while it swells.

Melt half. of the butter in a pot and cook the chopped scallions with the pine nuts and the almonds until they start to brown.
Then add the Turmeric and Cumin and the remaining butter and leave it on the heat for a few minutes to release the flavours of the spices.

Fork into the Cous cous with the chopped dried apricots and mix together with salt and fresh black pepper.

This can be served cold as a salad or heated through in an oven or microwave.



April 27, 2010 09:11 AM | 0 Comments
  Martin Dwyer
Consultant Chef