This is a modification on a plain couscous recipe
1 Place the couscous in a bowl and add half the olive oil and lemon juice, stirring to ensure that all the grains are well coated. Season the hot stock and pour ? of it over the couscous.
2 Cover with cling film and set aside for about 10 minutes until the liquid is absorbed. Uncover and fluff up the couscous with a fork, stirring in the remaining hot stock if the grains look a little dry.
3 Meanwhile, toast the chopped nuts in a heavy-based frying pan over a low heat until just golden. Remove from the heat and stir in to the couscous, along with the remaining oil, fruit and herbs. Season to taste.
4 Tip couscous into a serving dish and cover until you are ready to serve.
5 To make this in advance, leave to cool completely, cover with cling film and chill until needed. Allow to come up to room temperature for about 30 minutes before serving with the hot tagine of lamb.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (101g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 77 (33%)|
|Amt Per Serving||% DV|
|Total Fat 8.6g||11 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 5.7g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 0mg||0 %|
|Sodium 18.1mg||1 %|
|Potassium 169.9mg||4 %|
|Total Carbohydrate 33.1g||10 %|
|Dietary Fiber 2.9g||12 %|
|Sugars, other 30.2g|
|Protein 6.2g||9 %|
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Calories per serving: 234
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