Cous cous with currants and coriander

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This fresh and fruity cous cous is a winner at our place. It goes well with tagines, or as an accompaniment to grilled lamb or chicken. I also like to offer it as an alternative to potato salad at a barbeque. Miss Eleven even takes it for her school lunch. I have also recently found a corn based cous cous alternative which brought great joy into my coeliac son’s heart. Cous cous had not really been on our menu since he was diagnosed, but the corn version is delicious, although slightly different in flavour. Be bold with the coriander, as it is the ingredient that lifts this cous cous out of the ordinary.

Serves 4 – 6

1 cup cous cous
1 1/2 cups boiling chicken or vegetable stock
1 teaspoon butter
sea salt and black pepper
1 tablespoon extra virgin olive oil
1/2 cup currants
1/2 cup diced dried apricots
1/2 cup  lightly toasted pine nuts
1 bunch coriander, roughly chopped

Place the cous cous in a medium sized bowl with the butter, and pour over the stock. Cover with a plate and leave for about 5 minutes. Take off the cover, and fluff up the grains with a fork. Add the currants, apricots, pine nuts and season with sea salt and black pepper. Toss through the coriander and turn into a serving platter. Drizzle over the fruity olive oil and serve. If you want to make this salad ahead of time, follow the recipe above but leave out the pine nuts until just before serving, as they tend to go soft and their subtle crunch is a great textural component of the cous cous.

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