| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 700 Milliliter | Chicken or vegetable stock |
| 350 Gramm | Couscous |
| | Finely grated rind of 1 lemon |
| 4 Esslöffel | olive oil extra virgin |
| 50 Gramm | Toasted flaked almonds |
| 75 Gramm | Ready-to-eat apricots; chopped |
| 3 Esslöffel | sultanas |
| 3 | Heaped tbsp chopped fresh parsley |
| | salt |
| | black pepper freshly ground |
|
1 Heat the stock in a pan until boiling. Pour the couscous in a thin, steady stream and stir in the lemon rind.
2 Cover and set aside for five minutes, fluffing up with a fork half way through - it should soak up all of the liquid. Drizzle over the olive oil and fold in the almonds, apricots, sultanas and parsley. Season to taste.
2 Tip the couscous into an ovenproof dish and cover with clingfilm. You can keep this warm in the bottom of the oven, covered with foil for up to half an hour until ready to serve.
3 Alternatively, pierce the clingfilm all over with a fork and heat on high in the microwave for 2-3 minutes or according to the instructions.
|
|
Anmerkungen zum Rezept:
keine |
