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On a low heat melt the butter with the thyme, garlic and ras el hanout. Once melted, remove from the heat and add the raisins and apricots. Macerate for 20 minutes.
Place dried couscous in a bowl and season with salt. Add the macerated fruits along with all the butter and rub through your fingers until the butter is evenly distributed through the couscous grains.
Add the boiling water and cover bowl with cling film. Allow to couscous absorb the liquid for 5-10 minutes.
Finally add the almond and preserved lemon and with a fork lightly mix the couscous to separate the grains.
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