Meat Free Monday

by

Image: Taste

I make no apologies for featuring another couscous recipe again. I find myself reaching for this ingredient as the basis for a quick lunch or supper dish regularly. I love this aromatic way of preparing couscous using delicious citrus flavours and the addition of honey adds a gorgeous sweetness to this dish.   

 Ingredients  

  • 140g (2/3 cup) couscous
  • 65g (1/3 cup) sultanas
  • 310ml (1 1/4 cups) boiling water or vegetable stock
  • 2 tbs pine nuts
  • 25g butter
  • 60ml (1/4 cup) honey
  • 2 valencia oranges, peeled, segmented

    • Method  

  • Place the couscous and sultanas in a medium heatproof bowl. Pour over the boiling water or vegetable stock while stirring with a fork. Cover and set aside for 5 minutes or until all the liquid is absorbed and the sultanas are plump. Use a fork to separate the grains.
  • Heat a medium non-stick frying pan over medium heat. Add the pine nuts and cook, stirring, for 2 minutes or until toasted. Transfer to a small bowl.
  • Melt the butter in the same pan over medium heat until foaming. Add the couscous mixture and honey and cook, stirring, for 1-2 minutes or until just heated through. Spoon among serving plates. Arrange the orange segments on top and serve sprinkled with toasted pine nuts
    • Category : Recipe
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