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LOCATION: Recipes >> Middle Eastern >> Couscous 34

Print this Recipe    Couscous 34

Couscous

2 cups couscous
2 1/4 cups water
1 pinch powdered chicken stock (optional)
1 tablespoon olive oil
1 tablespoon butter
1 clove garlic, chopped
2-3 teaspoons cumin
1 teaspoon turmeric
1 large onion, diced
1/2 cup spring onions, chopped
1/4 cup currents
1/2 cup red capsicum, finely diced
1/4 cup pine nuts, roasted
1/4 cup coriander leaves, chopped
Lemon juice, to taste
Salt, to taste

Put couscous in a large mixing bowl. Place the water and chicken
stock in a saucepan and bring to the boil. Pour over the couscous,
making sure it is completely wet. Allow to stand for five or ten
minutes. Put the olive oil and butter into a frying pan. When the
butter foams add the garlic, cumin and turmeric. Stir, then add
the diced onion and cook until translucent. When the couscous has
absorbed all the liquid, fluff it up using two forks. Stir the
onion mixture through the couscous, then add the spring onions,
currents, red capsicum and pine nuts. Squeeze in lemon juice and
add salt to taste.

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