Golden couscous with apricots & crispy onions
Jazz up your grains with fried onions, mint and coriander, a touch of fruit and spices
Difficulty and servings
Serves 6
Preparation and cooking times
Prep 15 mins
Cook 20 mins
Vegetarian, Vegan, Low-fat, Super healthy
- Boil a kettle. Tip the couscous into a large bowl, crumble in the stock cube, then add the turmeric, cinnamon and apricots, and season well. Pour over 500ml boiling water, give everything a quick stir, then cover with cling film and leave for 5 mins.
- Put half the sliced onions in a bowl with a good pinch of salt and the sugar, pour over enough boiling water to cover and leave to steep for 10 mins. (This will remove some of the onions' acidity and turn them a beautiful bright pink colour.)
- Heat enough oil to come about 5cm up the side of a deep saucepan. Once hot, fry the remaining onions in batches for 1-2 mins until golden and crispy. Drain on kitchen paper and sprinkle with salt.
- Use a fork to fluff up the couscous. Drain the steeped onions and stir through the couscous with the lemon zest and juice, olive oil and herbs. Tip onto a serving platter or bowl and scatter with the crispy onions and mint leaves.
PER SERVING
403 kcalories, protein 12g, carbohydrate 67g, fat 8 g, saturated fat 1g, fibre 6g, sugar 11g, salt 0.6 g
Recipe from Good Food magazine, January 2013.
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http://www.bbcgoodfood.com/recipes/2837667/
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Ingredients
- 500g couscous
- 1 vegetable stock cube
- 2 tsp turmeric
- 1 tsp ground cinnamon
- 100g dried apricots , chopped
- 3 red onions , thinly sliced
- 1 tsp caster sugar
- about 500ml vegetable or sunflower oil
- zest and juice 1 lemon
- 2 tbsp olive oil
- small bunch coriander , chopped
- small handful mint , chopped, a few leaves reserved
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Difficulty and servings
Serves 6
Preparation and cooking times
Prep 15 mins
Cook 20 mins
Vegetarian, Vegan, Low-fat, Super healthy
Ingredients
- 500g couscous
- 1 vegetable stock cube
- 2 tsp turmeric
- 1 tsp ground cinnamon
- 100g dried apricots , chopped
- 3 red onions , thinly sliced
- 1 tsp caster sugar
- about 500ml vegetable or sunflower oil
- zest and juice 1 lemon
- 2 tbsp olive oil
- small bunch coriander , chopped
- small handful mint , chopped, a few leaves reserved
PER SERVING
403 kcalories, protein 12g, carbohydrate 67g, fat 8 g, saturated fat 1g, fibre 6g, sugar 11g, salt 0.6 g
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02 January 2013
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02 January 2013
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