Wow this was a work in progress... even though I have made Cous Cous before, for some reason the first attempt ended up looking more like sandy cement which A would use to brick up a house, than something which would complement our Moroccan chicken.
Ingredients
2 cups of Cous cous
2 cups of stock
1 cup dates
1/2 cup pine nuts (roasted in a pan)
Coriander to serve
Oil
Butter
Method
Place 2 cups of stock and a good dollop of olive oil into a saucepan, bring to boil. Once boiled get the 2 cups of cous cous, add whilst stirring. Put the lid on and let it sit for about 5 -10 minutes
Take a fork and separate the grains, add butter and stir
then chop the dates, combine with the roasted pine-nuts add to the cooked cous cous, stir through roughly chopped coriander and serve warm.
Note - if you are not sure about the cous cous, as there are different types, brands etc., read the packet instructions and just adapt with stock rather than salted water.
Ingredients
2 cups of Cous cous
2 cups of stock
1 cup dates
1/2 cup pine nuts (roasted in a pan)
Coriander to serve
Oil
Butter
Method
Place 2 cups of stock and a good dollop of olive oil into a saucepan, bring to boil. Once boiled get the 2 cups of cous cous, add whilst stirring. Put the lid on and let it sit for about 5 -10 minutes
Take a fork and separate the grains, add butter and stir
then chop the dates, combine with the roasted pine-nuts add to the cooked cous cous, stir through roughly chopped coriander and serve warm.
Note - if you are not sure about the cous cous, as there are different types, brands etc., read the packet instructions and just adapt with stock rather than salted water.
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