The fruits and nuts give this couscous a Middle Eastern flavour. I like it served with grilled goat’s cheese or simply fried Haloumi cheese. Read More
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Place the couscous in a roomy bowl and cover with boiling water, enough to come 1cm (half an inch) above the couscous. Stand the couscous on the back of the AGA to keep warm whilst absorbing the water. Cover with a plate or Cling film to keep moist. After 10 minutes, fork through. The couscous should be swollen and fluffy.
Meanwhile heat the oil in a frying pan and fry the onion until golden brown and crispy. Stir in the nuts and sultanas and cook for 2-3 minutes. Stir into the couscous and garnish with parsley or coriander.
Taken from The Traditional AGA Book of Vegetarian Cooking by Louise Walker
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