INGREDIENTS
1½ cups instant couscous
½ cup raisins
1 teaspoon sea salt
1 teaspoon ground cumin
1 tablespoon olive oil
1½ cups chicken stock, boiling
1/3 cup slivered almonds, roasted
¼ cup chopped coriander
METHOD
Place all the ingredients, except the almonds and coriander, in a bowl. Cover tightly with plastic wrap and leave for 15 minutes. Fluff up with a fork and stir through the almonds and coriander.
Related Content
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!