Friday, 29 April 2011

Moroccan cranberry cous-cous salad

Cous-cous, 3 oranges, coriander, garlic, cumin, butter, spinach leaves, red chard leaves, dried cranberries, pine nuts.
Following on from Moroccan cous-cous salad, this is a different serving suggestion.

1) Grate some zest from an orange and then squeeze the juice from all 3.

2) Heat one cup of the orange juice and measure one cup of cous-cous into it. Stir through, cover and leave to cool

3) Heat a tablespoon of butter in a pan and add 2 crushed garlic cloves, stir through adding cumin and chopped coriander to taste. Add more orange juice and stir through.

4) Using a fork, rough up the cous-cous and stir more orange juice, pine nuts, dried cranberries, a little butter and some freshly chopped coriander into it. Service with spinach leaves and red chard topped with the orange zest.

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