Couscous With Apricot Chutney
Ingrediënten
- 225 g dried apricots finely chopped
- 1 apple peeled, cored and finely chopped
- 1 onion finely chopped
- 3 garlic cloves finely chopped
- 25 g fresh root ginger peeled and grated
- 1 tablespoon sultanas
- 2 cinnamon sticks
- juice and zest of 1 lemon
- 150 ml white wine vinegar
- pinch chilli powder
- 2 tablespoons honey
- 2½ tablespoons orange blossom water
- 1 tablespoon sunflower oil
- 225 g halloumi cheese
- small bunch of coriander finely chopped, to garnish
Couscous
- 350 g couscous
- 1 teaspoon sea salt
- 400 ml warm water
- 2 tablespoons sunflower oil
- 25 g butter diced
Instructies
- Tip the couscous into an ovenproof dish.
- Stir the salt into the measurement water and pour over the couscous.
- Stir once to make sure all the grains are submerged in the water, then cover with a clean tea towel and leave to stand for about 10 minutes.
- Rake a fork through the couscous to break up the grains.
- Then, using your fingers, rub the sunflower oil into the grains until light, airy and any lumps are broken up.
- Scatter over the butter and cover with a damp piece of greaseproof paper.
- Place in a preheated oven, 180°C , Gas Mark 4, for 15–20 minutes until heated through.
- Meanwhile, make the chutney.
- Put the apricots, apple, onion, garlic, ginger and sultanas in the base of a tagine or a large, heavy-based saucepan.
- Add the cinnamon sticks, lemon juice and zest, vinegar and chilli powder, cover and cook gently over a low heat for 15 minutes.
- Stir the honey and orange blossom water into the apricot and apple mixture and continue to cook for 10–15 minutes until the mixture is thick and fragrant.
- Season with salt and pepper.
- Meanwhile, heat the sunflower oil in a heavy-based frying pan over a medium heat.
- Cut the halloumi into thin strips and and fry for 3 minutes on each side until golden brown.
- Pile the couscous in a conical mound on a shallow serving dish and use a spoon to create a hollow in the top.
- Spoon the chutney into the hollow, arrange the haloumi around the couscous and garnish with coriander.
- Serve on its own or as an accompaniment with grilled meat and poultry.
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