Couscous aux abricots

Étapes

Place the couscous in a large heatproof bowl and set aside. Place stock, saffron and a pinch of salt in a saucepan over medium-high heat and bring to the boil. Add apricot and simmer for 1-2 minutes. Remove from heat and stir in butter. Pour hot stock over couscous, cover with plastic wrap and stand for 10 minutes or until liquid has been absorbed.


Source: https://www.delicious.com.au/recipes/couscous-chickpeas-dried-apricots-pistachios-marinated-feta/ea67e492-a4e4-44a6-9de6-7afe1c3bf7e8

Ingrédients

2 tasses (300g) de semoule de blé (couscous)

350 ml de bouillon de légumes ou poulet

½ c. à table de saffran1/2 tsp saffron threads, crumbled

150g dried apricots, roughly chopped

25g unsalted butter

400g can chickpeas, rinsed, drained

200g drained marinated feta, crumbled

Handful of flat-leaf parsley, roughly chopped, plus extra sprigs to serve

1 preserved lemon quarter*, flesh and white pith removed, rind finely chopped

2/3 cup (100g) pistachio kernels

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© 2019 Nathalie Niemeyer. Tous droits réservés.