Sunday, September 9, 2012
500 g instant couscous
300 ml boiling chickens or vegetable stock
65 g melted butter
80 g raisins
1 grated lemon, rind of
50 g roasted sliced almonds
80 g pistachio nuts
salt & freshly ground black pepper
1. Place the couscous in a bowl and add the boiling stock.
2. Leave for 5 minutes until couscous has softened and liquid is absorbed.
3. Stir in melted butter, raisins, lemon rind and nuts.
4. Season to taste.