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Maggie Beer

Couscous with preserved lemon and tomato chutney 1   approved

Cous Cous and Fresh Herbs with Tomato & Sultana Chutney

Couscous with preserved lemon and tomato chutney 1   approved

Step 1: Preheat the oven to 180°C fan forced.

Step 2: Spread the almonds onto a baking tray and roast for approximately 8 minutes. Allow to cool.

Step 3: In a saucepan, bring the stock to a boil. Place the cous cous into a large heatproof bowl.

Step 4: Pour the hot stock over the cous cous and allow it to stand for 5 minutes. After 5 minutes fluff with a fork.

Step 5: Add the almonds, parsley and mint and mix to combine.

Step 6: Stir through Extra Virgin Olive Oil and salt.

Step 7: Add the Preserved Lemon and Currant Chutney and mix to combine.

Step 8: Note: to make the dish gluten free use a corn cous cous, this can be purchased at major supermarkets or health food stores.

Use Cous Cous and Fresh Herbs with Tomato & Sultana Chutney to make

Ingredients

  1. 500ml 2 cups Chicken Stock
  2. 185g 2 cups cous cous
  3. 2 tsp sea salt
  4. ¾ cup almonds flaked and roasted
  5. ½ cup mint
  6. 135ml 7 tbspn Extra Virgin Olive Oil additional, to serve

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