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Moroccan Cous Cous

Moroccan Cous Cous

Cous Cous flavoured with ras-el-hanout and studded with fruit and almonds. This makes a great accompaniment to the Moroccan lamb tagine.

Serves 4 as an accompaniment
Preparation Time: 5 - 10 minutes
Cooking Time: 5 minutes

Herbs and Spices Required:
2-4 tsp Ras-el-Hanout

8 oz / 225g cous cous
8 fl oz / 225ml orange juice
1 tbsp sunflower oil
2 oz / 55g dried, ready to eat pitted dates, chopped
2 oz / 55g dried, ready to eat apricots, chopped
2 oz / 55g raisins
2 oz / 55g slivered almonds
Herbs and Spices as listed above

Cooking Instructions:
If you are using ready to eat fruit, it should be soft enough to use without soaking. If you are not, you may want to soak the fruit until plumb before making this dish.

Heat a frying pan over a medium-high heat and dry fry the almonds until just starting to brown. Remove and set aside.

Heat the oil in a saucepan and fry the ras-el-hanout gently for approximately 1 minute until fragrant. Take care not to burn it. Add the fruit and cover with 8 fl oz / 225ml water. Add the orange juice and bring to the boil. Add the cous cous, mix through, cover and let it stand for 5 minutes or until done.

Stir in the almonds before serving.

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