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
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 Couscous is also great for lunch at work
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
- In 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.
- 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
For all other great Potluck! recipes visit the I heart cooking clubs site
more recipes from Curtis Stone (click)
