July 11, 2016
Dinner, Side Dishes, Grains,
Couscous, Nuts/Seeds, Almond, 5-Minute Prep, Budget-Friendly, Easy/Beginner Cooking, Pantry/Shelf, Quick Meals, Weeknight Meals, Stove Top, Vegetarian more
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"Going through some old cookbooks and found this recipe and saving here and hoping to make soon."
On a low heat melt the butter with they thyme, garlic and ras el hanout, once melted, remove from the heat and add the raisins and apricots and macerate for 20 minutes.
Place dried couscous in a bowl and season with salt and add the macerated fruits along with all the butter and rub through your gingers until the butter is evenly distributed through the couscous grains.
Add boiling water and cover bowl with cling and allow the couscous to absorb the liquid for 5 to 10 minutes.
Finally add the almond and preserved lemon and with a fork lightly mix the couscous to separate the grains.
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