Couscous With Dried Fruit & Nuts
Ingrediënten
- 500 g couscous
- 600 ml warm water
- 1 teaspoon salt
- pinch of saffron threads
- 3 tablespoons sunflower oil
- 2 tablespoons smen or ghee
- 1½ teaspoons cumin seeds
- 1½ teaspoons coriander seeds
- 2 tablespoons flaked almonds
- 2 tablespoons shelled pistachios
- 1 tablespoon pine nuts
- 120 g ready-to-eat dried apricots, roughly chopped
- 120 g ready-to-eat prunes roughly chopped
- 2 tablespoons currants or raisins
- 2 teaspoons ground cinnamon
- 1 tablespoon icing sugar
Instructies
- Tip the couscous into an ovenproof dish.
- Mix together the measurement water, salt and saffron threads and pour over the couscous, stirring once to make sure the grains are evenly spread.
- Cover with a clean tea towel and leave to stand for 10–15 minutes.
- Rake a fork through the couscous to break up the grains.
- Then, using your fingers, rub the oil into the grains until light, airy and any lumps are broken up.
- Heat the smen or ghee in a large, heavy-based frying pan over a medium heat, stir in the cumin and coriander seeds and cook for 1,5 minutes to flavour the smen.
- Add the nuts and cook for a further 1 minute, then add the dried fruit and toss to combine.
- Add the nuts and fruit to the couscous and toss lightly to mix.
- Cover with a piece of damp greaseproof paper and place in a preheated oven, 180°C , Gas Mark 4, for 15–20 minutes.
- Pile the couscous in a conical mound on a shallow serving dish and sprinkle with the cinnamon and sugar – this is usually done in alternate stripes up and down the mound.
- Serve on its own or as an accompaniment to grilled and roasted meat and poultry.
