Carrot And Almond Couscous

Serves: 3

Weldon Lockman

1 January 1970

Based on User reviews:

46

Spice

45

Sweetness

52

Sourness

43

mins

Prep time (avg)

3.6

Difficulty

Ingredients:

1 cup

Couscous

1

Salt

1 tsp

Ground Cumin

1 tsp

Ground Ginger

1 tsp

Paprika

2 cups

Vegetable Stock

4 tbsps

Cilantro Leaves (roughly chopped)

1 large

Carrot (grated)

1 cup

Dried Apricot (roughly chopped)

1.5 cups

Slivered Almonds

2 tbsps

Olive Oil

1

Lemon Zest (lemon, zest grated and juiced)

1

Orange (zested and juiced)

1

Ground Black Pepper (freshly)

Directions:

1

Place the couscous in a large heatproof bowl and stir in the salt, cumin, ginger and paprika

2

Bring the vegetable stock to a simmer over medium heat then pour over the couscous

3

Cover bowl with a large plate or plastic wrap and leave for 10 minutes or until it has absorbed all the stock

4

Fluff up the couscous with a fork

5

Stir in the parsley, cilantro, carrots, apricots, almonds

6

Stir in the olive oil and grated lemon and orange zest and juice to add zing

7

Season with salt and pepper, to taste

8

Serve warm or at room temperature