Cranberry couscous has a tangy taste that goes well with both meat and vegetarian dishes. It also makes a tasty cold or warm salad, and is especially delicious as a leftover dish. This recipe is very easy to make and can be steaming away as you prepare other items for dinner.
Ingredients
- 3 tablespoons dried cranberries
- 240 g (1 cup) instant couscous
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- 300ml vegetable stock (chicken stock can be substituted if non-vegetarian) or water
- 2 tablespoons pine nuts, toasted
- Salt and pepper to taste - freshly ground black pepper and sea salt are best
- extra virgin olive oil for drizzling over couscous
Steps
- Soak the cranberries for 20 - 30 minutes in a bowl of boiling water.
- Drain the cranberries and set aside.
- Put the couscous and salt into an ovenproof dish.
- Drizzle over the couscous with the tablespoon of ordinary olive oil.
- Add hot stock or water. Cover the dish with foil and allow to stand for 5 - 10 minutes.
- Remove the foil and fluff the couscous with a fork.
- Add the soaked cranberries to the steamed couscous. Cover the dish again (either with foil or a lid) and place in the oven.
- Allow to steam in the oven for about 20 minutes. The oven should be at approximately 180ºC/350ºF (moderate).
- Remove from the oven and take off the cover. Stir in the pine nuts.
- Season to taste and drizzle over the extra virgin olive oil. Serve.
NB : NIE TUGAS B.ENGGLISH BUWAT ANAK SMK 3 JOE TEPATNYA BUWAT NAK XI GB !
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