sliced 1/3 cup dried figs -- sliced (or prunes) 1 tablespoon butter 1/4 teaspoon salt 1 1/3 cups couscous In 3-quart saucepan, heat duck stock, dates, figs, butter and salt to boiling. Stir in couscous and remove saucepan from heat. Cover and set aside 5 minutes. Fluff couscous with fork before serving.
How To make Dried Fruit Couscous's Videos
Rose & Dried Fruit Couscous
We love couscous but we love it even more with herbs added to it! This recipe is sure to become a new family favorite with the sweetness of dried fruit and floral hints of rose. Thank you so much for watching! Don’t forget to subscribe and hit that notification bell. Stay tuned - we upload every Sunday! ????????
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Jewelled Couscous recipe
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Ingredients ???? - 300g Cous cous - 1 large red onion (chopped) - 1 medium white/brown onion - 1 pomegranate(deseeded) - 60g raisins - 60g sultanas -120g dried Apricots - 60g dried cherries - 60g dried blueberries - handful mixed peppers (diced) - 50g peas - handful of cherry tomatoes - sprigs of fresh thyme/rosemary/bay leaf - 500ml vegetables stock - optional spices (1 scotch bonnet pepper, 2 cloves garlic, a small knob of ginger) - pinch salt/pepper to taste(optional) - 1tbsp vegetable oil/olive oil
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#NutFruitRecipe | Couscous with sweet potato, figs, pistachios and pine nuts
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Dried Fruit Confetti Couscous Recipe - The Spice Lady - Cooking Demo (Part 2)
Vegan or Vegetarian couscous recipe. The Spice Lady, Sharon Elston, demonstrates a Moroccan inspired menu: Sweet and Savoury Couscous Dried Fruit Confetti Salad.
Get the recipe:
How to Prepare Couscous with Dried Fruits- CocinaTv by Juan Gonzalo Angel
@juangangel In a small skillet, heat 1 tablespoon of olive oil and sauté the onion until golden, about 3 minutes. Set aside.
In a small bowl, add the apricots, raisins, prunes, and boiling water. Let the fruits soak for about 5 minutes. Drain the liquid into container and save it. Set the fruits aside.
In a medium sauce pan, add the chicken broth and the water that has been saved from the fruit; add salt, pepper, and 1 tablespoon of olive oil. Bring it to a boil and add the couscous. Immediately remove the pan from the heat and cover with a lid. Let it rest for 5 to 6 minutes, or until the liquid is absorbed. Fluff the couscous with a fork. Add the onion, fruits, cashews, almonds, and basil. Fold in the remaining olive oil and stir it gently. Serve it immediately.
Fuente
Juan Gonzalo Angel Retrepo
Pearl Couscous Salad
I love a salad that can be eaten with a spoon.
GREAT ONE to take to gatherings. Something different, easy to make, never fails to impress.