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Nov 26, 2011
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Couscous with Nuts and Dried Fruit

By: Myke "Tatung" Sarthou


Couscous with Nuts and Dried Fruit

Serve this with roasted dishes (chicken, beef, pork, leg of lamb, baked fish)

Try it with these dishes:Roast Chicken,Roast Beef Tenderloin,Citrus-rubbed Pork Tenderloin,Baked Lapu-lapu

Serves2 to 3Prep Time10 minutes Cooking Time5 minutes

 

1/2 cups water or chicken stock
1 tablespoon vegetable oil
1 cup couscous
1 tablespoon butter 
2 cloves garlic, minced
1/2 cup raisins
1/2 cup diced dried mangoes or apricots
1/4 teaspoon cumin
a pinch of cinnamon 
salt and pepper to season 
1/2 cup chopped almonds 
1/4 cup chopped cilantro leaves

 

1  Boil water or chicken stock with oil. Add couscous; stir. Let rest for 5 minutes then fluff with a fork. (Learn How to Cook Couscous here)

 In a pan, melt butter and saute garlic, raisins,dried mangoes or apricots, cumin, and cinnamon for 1 minute. Toss in dried fruit mixture into the couscous; season to taste with salt and pepper. Transfer to a serving bowl and garnish with almonds and cilantro leaves. 


 

Photography by Aldwin Aspillera | Food Preparation by Chef Myke "Tatung" Sarthou  | Styling by Rachelle Santos




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