and Pistachio Couscous Veg
CD ACC 15mins plus cooling
Serves 4 Cold
Fruit Nuts Spices Herbs Accompaniment Dairy free Eggless
1 tablespoons olive oil
175g/6oz dried Figs, thinly sliced
1 heaped tbsp Pistachio Nuts, chopped
1 level teasp Ground Cinnamon
¼ teasp Ground Allspice
4 Spring Onions, chopped
8 Basil Leaves, shredded
1. Place the water, oil, salt, figs and nuts in medium saucepan, bring to boil
then remove from heat and stir in couscous and spices. Cover and leave to stand
until water is absorbed, about 5 minutes.
2. Transfer to a large bowl, fluff with fork and allow to cool completely.
3. Stir in the spring onions and basil. Serve at room temperature.
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