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Fig and Pistachio Couscous     Veg  CD  ACC  15mins plus cooling

Serves 4    Cold    Vegetarian  Grains   Fruit  Nuts  Spices  Herbs  Accompaniment   Dairy free   Eggless

240ml/8fl.oz. Water
1 tablespoons olive oil
175g/6oz dried Figs, thinly sliced
1 heaped tbsp Pistachio Nuts, chopped
175g/6oz Couscous
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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Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Boil  - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Freezing/Make ahead

Not suitable


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon

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