A tasty alternative to rice; serve hot as a side dish or cold as a salad.
Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
|1 cup couscous||1/4 cup blanched almonds, lightly toasted|
|1 red bell pepper, seeded and chopped||1/4 cup pine nuts, lightly toasted|
|1/2 cup raisins||1/4 cup olive oil|
|1/2 cup chopped dried apricots||2 tbsp fresh lemon juice|
|1/2 cucumber, seeded and diced||1 tbsp chopped mint|
|1/4 cup chopped pitted Kalamata olives|
Put the couscous in a heatproof bowl. Add enough boiling water to cover the couscous by 1in (2.5cm). Let stand for 15 minutes, or until the couscous has absorbed all the water. Fluff up the grains with a fork.
Stir in the pepper, raisins, apricots, cucumber, olives, almonds, and pine nuts.
Whisk together the oil, lemon juice, and mint. Pour over the couscous and toss. Season with salt and pepper. Serve warm, or let cool and serve at room temperature.
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