PLUM & APRICOT COUSCOUS
Ingredients:
- 250gm Couscous
- 1Tbsp Extra Virgin Olive Oil
- 50gm Butter
- 1⁄2 tsp cinnamon
- 3Tbsp SAL Lime & Lemongrass Drizzle
- 3 Balls AH Stem Ginger in Syrup, chopped finely
- 5 Big Plums, stones removed
- 12 Ceres Organic Dried Apricots
- 10 Ceres Organic Dried Tart Cherries
- 100gm Ceres Organics Pistachio Nuts
- 15gm Fresh Mint, torn
Method:
Place the couscous in a pan and add the oil and 250ml of boiling water, allow to rest covered for 2 minutes. Place the pan over a low heat and add the butter. Stir the melting butter into the couscous.
Stir the cinnamon through the couscous. Add the Lime & Lemongrass drizzle and mix well. Stir in the ginger pieces.
Cut the plums, apricots and cherries into thin segments. If you are using raw pistachio nuts fry these with 1tsp of salt (without butter or oil) in a fry pan over a low heat for 3 minutes. I just used Ceres organic ready roasted and salted pistachio nuts, so no need to toast these.
Add the plums, apricots, cherries, pistachio nuts, and mint and gently fold through the couscous. Serves 4.
Place the couscous in a pan and add the oil and 250ml of boiling water, allow to rest covered for 2 minutes. Place the pan over a low heat and add the butter. Stir the melting butter into the couscous.
Stir the cinnamon through the couscous. Add the Lime & Lemongrass drizzle and mix well. Stir in the ginger pieces.
Cut the plums, apricots and cherries into thin segments. If you are using raw pistachio nuts fry these with 1tsp of salt (without butter or oil) in a fry pan over a low heat for 3 minutes. I just used Ceres organic ready roasted and salted pistachio nuts, so no need to toast these.
Add the plums, apricots, cherries, pistachio nuts, and mint and gently fold through the couscous. Serves 4.