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Herby, Orange Blossom Couscous

By The Epicurean Architect

Herby, Orange Blossom Couscous

Preparation : 5 min Resting : -
Cooking : 5 min Equipment :
Difficulty :
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Serves 4 :
1 handful of fresh mint, parsley,
lemon thyme, coriander
1 cup Israeli or Palestinian Couscous
1/4 cup raw pistachios, shelled
3 slices preserved lemon
1/2 tsp cinnamon
1/2 tsp ginger
1/2 tsp orange blossom water
1 cup boiling water
2 Tbsp olive oil
1/2 juice of 1 lemon
1Add herbs and lemon to FOOD PROCESSOR bowl and finely chop
2Place couscous in a bowl and add water, cinnamon, ginger, herbs, orange blossom water a 1Tbsp olive oil
3Stir and cover bowl with a tea towel and rest for 5mins.
4Rake the couscous with a fork until loose.
5Squeeze over lemon juice, drizzle with remaining olive oil and scatter pistachios.
6Enjoy
© The Epicurean Architect

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