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Jewelled Couscous

Couscous is cheap, quick and goes a long way. Flavour it with curry paste, fresh herbs and whatever floats your boat - in this case, apricots, nuts and cherry tomatoes.



  • 1.

    Heat the oil in a pan and add the curry paste. Take the pan of the heat and add the couscous and combine with the curry paste.

  • 2.

    Add the hot stock, cover the pan  and allow to swell (takes about 5 minutes). Fork through (or use your hands) to separate the grains.

  • 3.

    Add the apricots, tomatoes and the spring onion. Combine and fork through.

  • 4.

    Add the coriander and sprinkle with nuts before serving.

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Andrew Graham

Beer, Pinot Noir and Other Whites are the best wines to pair with Jewelled Couscous.


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