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Couscous with toasted almonds and apricots
Rice, Pasta & Potatoes
Ingredients
- 1 knob of butter or 5 ml sunflower oil
- 1 small or ½ medium onion, finely chopped
- 1 teaspoon fresh ginger, grated
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- ½ teaspoon salt
- 6 sundried apricots, chopped
- 150 ml chicken stock
- 100g (125 ml) couscous
- 30 ml almond slivers, toasted **
Method
- In a pestle and mortar grind the cumin, coriander and salt.
- Heat the butter (oil) in a pot, add the onion and ginger and fry until tender.
- Add the ground cumin & coriander and apricots and stir fry for about 1 minute.
- Add the chicken stock, bring to the boil and stir in the couscous.
- Place the lid an the pot and remove from heat. Leave the pot to stand, stirring from time to time, until the couscous grains are swollen.
- Stir in almonds, season and serve.
** Roasting almonds (or any nuts) can be tricky. Because
of their high fat content they can be roasted without adding oil or butter
to the pan. But watch them! They go from nothing to burnt black.
Add a dollop of butter to the pan or gently roast them in the oven at
150° C for 8-10 minutes if you don't want to risk burning them in
the pan.
