This anytime recipe is a great one to have in your arsenal, as most of the ingredients can be found in the pantry. Whether it's served as a quick midweek dinner or as an accompaniment to a fancier feast, I think you'll find that it's a handy dish to keep up your sleeve. Winner winner, midweek dinner!
Serves 3-4 as a main and up to 6 as a side.
1/4 cup slivered almonds, toasted
1 tbsp olive oil
1 tbsp butter
1 onion, finely diced
2 tsp ground cumin
1 tsp ground coriander
1/2 tsp ground turmeric
Pinch ground cinnamon
1/2 tsp salt
1 2/3 cups water
1 tsp veg stock powder
2 tsp dried currants
1 cup wholemeal couscous
Handful chopped fresh mint or coriander
3-4 medjool dates, pitted and chopped
1 tbsp fresh lemon juice
In a medium saucepan, dry-fry the almonds for 1 min over a medium heat until they just start to turn golden. Tip the almonds immediately into a bowl and set aside. Put the saucepan back on the stove.
Heat the oil and butter* in the saucepan over medium-low heat until the butter melts. Add the onion and salt and cook, stirring occasionally, until the onion is very soft, about 5-8 minutes. Add the cumin, coriander, turmeric, and cinnamon, and cook, stirring, for 1 minute. Add couscous and stir for 1 minute. Add the water and stock powder, increase the heat to high, and bring to a boil. Add the currants, cover pan with a lid, remove the pan from the heat, and let sit for 5 minutes with lid on so the currants can plump and the couscous can absorb all the stock.
Remove the lid. Fluff the couscous with a fork. Add the fresh herbs, dates, lemon juice and almonds and fold them into the couscous. Serve immediately or pop in the fridge to enjoy as a salad the next day.
*Why use a combination of butter and oil?
When you want that unbeatable, fried buttery taste but want to cook at higher temps, adding a glug of oil will help prevent burning, as oil has a higher smoke point!
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*Add some cooked chickpeas or lentils at the end of cooking time
* Try adding a tsp or 2 of our Falafel Mix to rev up the flavour
* Toppings - sprinkle on some Dukkah just before serving. Or, for a truly top-shelf finish, crumble some of our Rose, Pistachio and Orange Buckinis over the top - so good!
500g Pasta of choice.
(I've used Wholemeal Penne this time, but Spaghetti, Spirals or any pasta works well)
¼ cup Olive oil
2-3 tsp Italian Herbs
1 tsp Garlic Powder
1 tbs Balsamic or White Wine Vinegar (or lemon juice)
1 tsp Chilli Flakes
1-2 tbs Nutritional Yeast
Salt and Pepper to taste
4-6 Anchovy Fillets, broken up
Parmesan to serve
When pasta is al dente, reserve a cup of the pasta water, then drain pasta and add to serving bowl. Add a splash of cooking water. With 2 forks, tumble the pasta and sauce together so the pasta is well coated. Add more olive oil and cooking water if necessary.
Top with a generous grind of pepper, and parmesan if you wish.
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Got any tasty tidbits lurking in the fridge or pantry? Semi dried tomatoes, truffle oil, pesto, olives, capers, a tin of tuna… go for it!