INGREDIENTS
1½ cups instant couscous
½ cup raisins
1 teaspoon sea salt
1 teaspoon ground cumin
1 tablespoon olive oil
1½ cups chicken stock, boiling
1/3 cup slivered almonds, roasted
¼ cup chopped coriander
METHOD
Place all the ingredients, except the almonds and coriander, in a bowl. Cover tightly with plastic wrap and leave for 15 minutes. Fluff up with a fork and stir through the almonds and coriander.
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!