Golden Couscous With Apricots
4 June 2018
Diets Description:
AuthorNature's ChoiceCategorySupperDifficultyIntermediateCouscous is easy and versatile and can be prepared in minutes, at home or even when going camping. All you do is cover with boiling water, cover the container and wait for the water to be absorbed. Our recipe with all the special ingredients, spices, onions, and apricots makes for a good-looking and great-tasting dish.
Boil a kettle of water for steeping the onions.
Tip the couscous into a large bowl, then add the turmeric, cinnamon and apricots, and season well. Pour over your 500ml of stock, stir, then cover with cling film and leave for 5 minutes.
Put half the sliced onions in a bowl with a good pinch of salt and the coconut sugar. Pour over enough boiling water to cover and leave to steep for 10 minutes. (This will remove some of the onions’ acidity and turn them a beautiful bright pink colour.)
Heat enough oil for frying to come about 5cm up the side of a deep saucepan. Once hot, fry the remaining onions in batches for 1-2 minutes until golden and crispy. Drain on kitchen paper and sprinkle with salt.
Use a fork to fluff up the couscous. Drain the steeped onions and stir through the couscous with the lemon zest and juice, olive oil and herbs. Tip onto a serving platter or bowl and scatter with the crispy onions and mint leaves.
Ingredients
Directions
Boil a kettle of water for steeping the onions.
Tip the couscous into a large bowl, then add the turmeric, cinnamon and apricots, and season well. Pour over your 500ml of stock, stir, then cover with cling film and leave for 5 minutes.
Put half the sliced onions in a bowl with a good pinch of salt and the coconut sugar. Pour over enough boiling water to cover and leave to steep for 10 minutes. (This will remove some of the onions’ acidity and turn them a beautiful bright pink colour.)
Heat enough oil for frying to come about 5cm up the side of a deep saucepan. Once hot, fry the remaining onions in batches for 1-2 minutes until golden and crispy. Drain on kitchen paper and sprinkle with salt.
Use a fork to fluff up the couscous. Drain the steeped onions and stir through the couscous with the lemon zest and juice, olive oil and herbs. Tip onto a serving platter or bowl and scatter with the crispy onions and mint leaves.
