This is a yum yum good
recipe I am noding for the benefit of all, but especially at the request of
qousqous. It is a Mediterranean dish that can be used as a
vegetarian main course or teamed with (insert white meat of choice here) for you
carnivorous types. It takes around 15-20 minutes prep time and maybe 10 minutes to cook. It is worth every second.
6-8 servings.
You will need:
1 tbsp (15mL) olive oil
1 onion, chopped
1 clove garlic, minced
1 tsp (5mL) fresh ginger, minced
1/2 tsp (1mL) each of cinnamon, ground cumin, and turmeric
1/4 tsp (1mL) each salt and black pepper
1 pinch cayenne
2-3/4 cups (675mL) vegetable stock (chicken stock if you prefer it)
2 cups (500mL) couscous
1/2 cup (125mL) chopped dried apricots
1/3 cup (75mL) chopped fresh coriander (cilantro)
1/3 cup (75mL) toasted sliced almonds (optional)
Directions:
- In a medium saucepan, heat oil over medium heat. Add onion, garlic and ginger. Cook for about 5-7 minutes. Stir occasionally until the onion is soft but not brown.
- Stir in spices. Stir while cooking for 1 minute or so. Stir in stock. Bring to a boil over high heat, stirring up brown bits from the bottom of the pot.
- Stir in couscous and apricots. Remove saucepan from the heat; let stand covered for about 5 minutes. Then stir in the coriander. Taste and add more salt and pepper if you feel it is necessary.
- Spoon into a shallow serving dish. Garnish with almonds.
I promise it is good! Bon appetit!