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Couscous with saffron, almonds and dried fruits recipe

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  • Couscous with saffron, almonds and dried fruits recipe

    Serves 4 as a side dish
    275 g (10 oz) medium-ground precooked couscous a pinch of saffron strands
    tsp salt
    350 ml (12 fl oz) warm water 1 tsp harissa
    1 tbsp olive oil
    75 g (2 oz) dried apricots, roughly chopped 75 g (2 oz) raisins, roughly chopped
    75 g (2 oz) blanched almonds
    1

    Place the couscous in a bowl. Stir the saffron strands and salt in a jug with the water, then slowly pour the liquid into the couscous, stirring gently so the grains absorb the water evenly. Let the couscous stand for 10 minutes until the grains have plumped up, then add the harissa and olive oil. Work them through the grains with your fingers, gently breaking up any lumps. Fold in the dried apricots and raisins. 2

    Meanwhile, toast the almonds in a dry frying pan over a low heat, stirring occasionally for 23 minutes until golden. Tip them out of the pan and roughly chop.

    Serve the couscous with a scattering of almonds.

  • #2
    Delicious looking! Whats the actual name of this item. I will try this my home.

    Comment


    • #3
      PREPARATION
      • Combine 2 cups hot water and raisins in small bowl. Soak raisins until softened, about 15 minutes. Drain water into large saucepan; reserve raisins. Add 2 tablespoons butter, wine, and saffron to pan; bring to boil. Stir in couscous. Cover, remove from heat, and let stand until liquid is absorbed, about 15 minutes.
      • Meanwhile, melt remaining 2 tablespoons butter in medium skillet over medium-low heat. Add onion; cover and cook until translucent and tender, stirring occasionally, about 8 minutes. Mix onion, reserved raisins, almonds, and cinnamon into couscous. Season to taste with salt and pepper and serve.
      Culinary Schools in Dubai | International Centre for Culinary Arts | Dubai cooking school

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      • #4
        Looks great! x

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