Impress friends and family with this gourmet creation.
Place 3/4 cups of cold water in a medium saucepan over high heat. Bring to boil. Remove from heat. Add couscous and stir, cover. Set aside for 5 minutes or until liquid is absorbed. Flu couscous with a fork to separate the grains. Cover to keep warm.
In a small saucepan add olive oil, red onion, garlic, pumpkin, lemon zest, red and green capsicum, and fry till cooked through and season to taste.
In a separate pan, add cinnamon stick, bay leaf, figs and Sweet Balsamic Reduction and reduce. Leave to cool.
In a separate pan, dry fry saffron, cinnamon, cumin, and nutmeg together. Grind in a mortar and pestle.
Mix together spices, vegetables, fresh lime juice, and add to cooked couscous.
Top with coriander, mint, caramelised figs and drizzle of Sweet Balsamic Reduction.
Garnish and Serve.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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For more information and recipe ideas, see: www.jomeisfinefoods.com.au
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