Jewelled Couscous

This is a coulorful dish of couscous with a selection of dried fruits, pistachios and saffron. The dish is usually prepared with rice but couscous provides a lighter tasting dish. This dish is used for a stuffing for our Roast Saffron Turkey but it also makes a great accompaniment to roast chicken, grilled fish, meat, vegetables and ham.The jewelled couscous can be served hot or cold.

Jewelled Couscous

Portions: 10-12 Portions

Preparation: 20 minutes

Cooking: 5 minutes

Ingredients

Couscous

  • 500g couscous
  • 600ml chicken or vegetable stock (a stock cube can be used for convience)
  • generous pinch of saffron strands
  • juice and zest of 1 orange

Fruit and Nuts

  • 3 tbsp olive oil
  • 1 onion, finely chopped
  • 1 garlic clove, crushed
  • 100g currants
  • 150g raisins
  • 150g dried cranberries or dried mixed berries (including cranberries)
  • 125g pistachios, skin removed

Method

  1. Fruit and Nuts: Heat the oil in a large pan over a moderate heat, add the onions to the pan and saute until soft, add the remaining Fruit and Nut ingredients and cook for a further minute so that the fruit is plump.
  2. Couscous: Place the couscous in a large bowl with and stir in the fruit and nut mixture, saffron strands, orange oil (optional) juice and zest. Bring the stock to boil and pour over the couscous. Cover the bowl with cling film and leave to stand for 15-20 minutes, until the stock has been absorbed.
  3. Mix the couscous when with a fork, separating the grains and distributing all the ingredients. Season to taste and serve hot or cold. If using as a stuffing allow to cool.