Mint and Cumin Couscous

It’s potluck week at I♥CC. This means we could chose from any of the past chefs or from our current chef Curtis Stone. I decided for the latter and prepared

Mint and Cumin Couscous

Mint and Cumin Couscous

Although this couscous is best served as soon as it is made, the next day the dish is great for lunch at work.

Mint and Cumin Couscous

Yield: 2 servings

Mint and Cumin Collage

Ingredients:

  • 330 gram reduced-salt chicken stock
  • 1 teaspoon sea salt or less depending on your stock or taste
  • 1/4 teaspoon ground cumin
  • 165 gram (1 cup) couscous
  • 30 grams toasted cashews, very coarsely chopped
  • 2 spring onions, thinly sliced
  • 1 1/2 tablespoons fresh mint, cut into thin ribbons
  • 1/2 orange, zest finely grated
  • 1 1/2 teaspoons olive oil
  • black pepper, freshly ground

SOURCE

modified from Ulrike Westphal inspired by:
Curtis Stone

Instructions

  1. n a medium saucepan, combine the chicken stock, salt and cumin, and bring to a boil over high heat. Remove the pan from the heat and stir in the couscous. Cover the pan tightly and let it stand until the liquid is absorbed and the couscous is tender, about 5 minutes.
  2. Using a fork, fluff the couscous and mix in the cashews, spring onions, mint, and orange zest. Toss with the oil and season to taste with pepper. Serve warm.

total time: 20 minutes
preparation time: 15 minutes
cooking/baking time: 5 minutes

 
 
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Photo Credit: I ♥ Cooking Clubs
May Potluck
 
 
 
For all other great Potluck! recipes visit the I heart cooking clubs site 
 
   
 

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