|
This simple yet delicious dish of
couscous with dates, raisins and nuts can be served as a course on
it own, or as an accompaniment to a spicy tagine or roasted or
grilled meat or poultry.
Ingredients
600ml warm water
pinch of saffron threads
75 gram dried dates
115 gram dried apricots
a little butter
75 gram seedless raisins
115 gram blanched almonds, cut into
slivers
75 gram pistachio nuts
500 gram couscous
1 tsp salt
3 tbsp sunflower oil
2 tbsp olive oil
2 tsp ground cinnamon
3 tbsp caster sugar
Method
-
Preheat the oven to 180˚C. Put the
couscous in a bowl. Mix together the water, salt and saffron and
pour it over the couscous, stirring. Leave to stand for 10 minutes.
Add the sunflower oil and, using your fingers, rub it through the
grains. Set aside.
-
Chop the dates and slice the apricots
into slivers. In a heavy pan, heat the olive oil and butter and stir
in the dates, apricots, raisins, most of the almond and pistachio
nuts.
-
Cook until the raisins plump up, then
tip the nuts and fruit into the couscous and toss together to mix.
Tip the couscous into an ovenproof dish and cover with foil. Place
in the oven for about 20 minutes, until heated through.
-
Toast the reserved slivered almond.
Pile the hot couscous in a mound on a large serving dish and
sprinkle with the cinnamon and sugar - these look attractive
sprinkled in strips down the mound. Scatter the toasted almonds over
the top and serve hot. Serves 6.
|