this months recipes
Cous-cous with apricots and almonds
19 September 2005
Serves 4
10oz cous-cous
1 dsp really garlicky rub
18fl oz vegetable stock
1oz toasted flaked almonds
2oz toasted pine nuts
1oz pistachio nuts, chopped
3oz dried apricots, chopped
Place the cous-cous in a heatproof bowl and stir in the really garlicky rub. Pour over the boiling stock and stir with a fork. Cover with a plate and leave to one side for 5 minutes, by which time it will have absorbed all the stock and softened.
Fluff up the cous-cous with a fork and gently fold in the remaining ingredients.
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