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Following on from zazens making the most thread, and the cous cous hogging the space where the rice should be, I thought I would share this Nigella recipe which we all LOVE in my house.......
Festive couscous:
* 1 pound 2 ounces (500 grams) couscous
* 2 3/4 ounces (75 grams) golden sultanas
* 1/4 teaspoon ground cinnamon
* 1/2 teaspoon paprika
* 1/2 teaspoon ground cumin
* 1/2 teaspoon ground coriander
* 2 teaspoons salt
* 1 pint 9 fluid ounces (800 ml) freshly boiled water
* Salt
* Freshly ground black pepper
* 1 pomegranate
* Small handful fresh coriander, chopped
Directions
Place the couscous, sultanas, spices and salt into a bowl and mix well. Add the freshly boiled water to the bowl and then cover the bowl with cling film. Leave the mixture to sit for 10 to 15 minutes, or until the water has been absorbed by the couscous. Remove the cling film from the bowl and stir the couscous with a fork to separate the grains.Transfer the couscous to a serving dish.
Slice the pomegranate in half and extract the seeds. Mix them into the couscous. Sprinkle the chopped coriander over the top.
Festive couscous:
* 1 pound 2 ounces (500 grams) couscous
* 2 3/4 ounces (75 grams) golden sultanas
* 1/4 teaspoon ground cinnamon
* 1/2 teaspoon paprika
* 1/2 teaspoon ground cumin
* 1/2 teaspoon ground coriander
* 2 teaspoons salt
* 1 pint 9 fluid ounces (800 ml) freshly boiled water
* Salt
* Freshly ground black pepper
* 1 pomegranate
* Small handful fresh coriander, chopped
Directions
Place the couscous, sultanas, spices and salt into a bowl and mix well. Add the freshly boiled water to the bowl and then cover the bowl with cling film. Leave the mixture to sit for 10 to 15 minutes, or until the water has been absorbed by the couscous. Remove the cling film from the bowl and stir the couscous with a fork to separate the grains.Transfer the couscous to a serving dish.
Slice the pomegranate in half and extract the seeds. Mix them into the couscous. Sprinkle the chopped coriander over the top.
