Vegan and Vegetarian Recipes collected from alt.food.vegan - and beyond!

Moroccan Spiced Couscous with Fruits

Grains - Couscous - -

INGREDIENTS

450 g / 1 lb couscous
250 ml / 8 1/2 oz vegetable stock
Pinch of saffron threads
55 g / 2 oz dried apricots, roughly chopped
55 g / 2 oz dates, stoned and roughly chopped
55 g / 2 oz raisins
Pinch of chilli powder, preferably Kashmiri chilli powder
2 T lemon oil or olive oil
Juice of 1 lemon
415 g / 14 oz can chick peas, drained and rinsed
Handful of fresh mint leaves, roughly chopped
Handful of fresh coriander leaves, roughly chopped
75 g / 2 1/2 oz flaked almonds
Salt and pepper

METHOD

Preheat oven to 200C/400F. Put the couscous in an ovenproof dish. Mix the stock, saffron, apricots, dates and raisins in a saucepan and bring to the boil. Pour the hot stock and fruit over the couscous. Add just enough boiling water to cover the grains, but do not flood them. Set aside for 15 minutes.

Fluff up the couscous with a fork and season it with salt, pepper and chilli powder to taste. Drizzle the lemon or olive oil and lemon juice over and add the chickpeas. Mix the ingredients well, then cover the dish.

Bake the couscous for 15 minutes. Fluff up the grains, stir in the mint and coriander and return the couscous to the oven for a further 5 minutes. Meanwhile, dry fry the almonds in a heavy based frying pan over a moderate heat, turning or stirring frequently for 5 minutes until they are golden. Scatter almonds over the couscous and serve immediately.

Serves 4.

posted by Mr Falafel

[post a new comment]