Pour the couscous into a larger saucepan, pour over with boiling water, stir in the salt and allow it to rest with the lid on until the liquid is absorbed ...
Serves 4 people
Couscous |
1 lb. |
Virgin olive oil |
½ cup |
Dried cranberries |
3 oz. |
Dried plums |
3 oz. |
Raisins |
3 oz. |
Sliced almonds |
3 oz. |
Yellow curry |
2 teaspoons |
Water
|
1.3 l (depends on the quality of the couscous) |
Fresh coriander |
½ bunch |
Cumin |
1 teaspoon |
Honey |
2 tablespoons |
Lemon juice |
1 |
Salt, pepper |
to taste |
Procedure
Pour the couscous into a larger saucepan, pour over with boiling water, stir in the salt and allow it to rest with the lid on until the liquid is absorbed. Then stir it through with a fork. Heat up oil in a pan, add dried fruit cut up into small pieces and the almonds, and cook until caramelized (4 minutes). Then add the curry, cumin and sauté for 2 minutes. Add this mixture into the couscous and stir in carefully. Season with salt, pepper, coarsely chopped coriander, lemon juice and honey.
Cooking techniques
- You may use curry paste instead of curry powder. Careful, it is hot!
- It is important not to use fresh fruit.
- If you like red onion, you can add that too.
- You may use coarsely chopped pistachio nuts instead of the almonds.