Asked to bring along something for a Diamond Jubilee buffet, this 'Jewelled' couscous was the obvious choice. I like to use the less common wholemeal couscous, I find it has a more nutty taste and seems to 'clump' less when you make it up.
Ingredients:
Wholemeal couscous - 200g
Vegetable stock - 1l (I used Marigold Veg Bouilion Powder)
1/2 tsp each of ground cumin, coriander & cinnamon
Pistachios - 100g
Dried Cranberries - 100g
Sultanas - 100g
Apricots - 100g, chopped
Fresh coriander - a small bunch, roughly chopped
A pinch of saffron
Olive oil - 50ml
1 lemon, zested and juiced
Method:
Bring the stock to the boil and add the spices, the saffron and a good seasoning of salt and pepper. Put the dry couscous in a bowl and just cover with the hot stock - you may not need it all. Cling film and set aside.
Gently fry the pistachios in the olive oil until just toasted and take off the heat. Fluff up the couscous with a fork or by rubbing between your palms, then bung in all the remaining ingredients including the toasted pistachios and the oil. Mix well and serve. One is rather pleased with this dish.
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