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Ingredients
Method
- 300g couscous
- 500ml veg stock
- 4 tbsp olive oil
- 60g toasted almond flakes
- 60g toasted pine nuts
- 4 tsp harissa paste
- 60g pistachios
- 60g chopped hazelnuts, toasted
- 80g golden raisins
- Tip the couscous into a bowl and pour over the stock and oil. Cover and leave for 10 mins to absorb. Meanwhile, add the flaked almonds and pine nuts to a dry pan and heat, stirring until they begin to colour.
- Fluff the couscous with a fork and mix in the harissa, toasted nuts and all the rest of the ingredients. Season well, and serve warm alongside grilled meat or other Middle Eastern specialties.
20 mins
6 serving
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