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Prep Time: 5 Minutes Cook Time: 6 Minutes |
Ready In: 11 Minutes Servings: 4 |
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I had mint, apple juice, cider and a taste for something a little autumnal. This recipe was the result. I have not seen one quite like it before, though I am sure others have done it. Depending on your couscous, you may need more liquid, to let it stand longer, or you may prefer a little more butter or oil. Note, this is vegan and dairy-free if made with oil rather than butter. Ingredients:
1 cup couscous |
1/2 cup apple juice |
1/2 cup apple cider |
1/2 teaspoon salt (to taste) |
2 tablespoons olive oil or 2 tablespoons avocado oil or 2 tablespoons nut oil or 2 tablespoons butter |
1/3 cup sultanas or 1/3 cup raisins |
1/3 cup walnut pieces |
1 spring onions (optional) or 1/2 red onion, chopped (optional) |
2 tablespoons fresh mint, chopped |
Directions:
1. Pour apple juice and cider into a pot, add salt and bring to the boil.
2. Remove from the heat and pour in the couscous.
3. Stir, cover tightly and leave for 3 minutes.
4. Chop the butter into small pieces and add, or add the oil.
5. Add the sultanas or raisins.
6. Return to a low heat and stir with a fork, breaking up the lumps and fluffing the grains.
7. Heat for three minutes, stirring constantly.
8. Stir in the spring onion or onion if desirred, about 2 minutes into the heating.
9. Remove from the heat and stir in the walnuts and mint.
10. Serve warm or cold.
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