Ingredients
500ml Chicken Stock
185g cous cous
125ml Tomato & Sultana Chutney
2 tsp sea salt
¾ cup almonds flaked and roasted
½ cup flat leaf parsley
½ cup mint
30ml Extra Virgin Olive Oil additional, to serve
500ml Chicken Stock
185g cous cous
125ml Tomato & Sultana Chutney
2 tsp sea salt
¾ cup almonds flaked and roasted
½ cup flat leaf parsley
½ cup mint
30ml Extra Virgin Olive Oil additional, to serve
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Methods
1
Preheat the oven to 180°C fan forced.
2
Spread the almonds onto a baking tray and roast for approximately 8 minutes. Allow to cool.
3
In a saucepan, bring the stock to a boil. Place the cous cous into a large heatproof bowl.
4
Pour the hot stock over the cous cous and allow it to stand for 5 minutes. After 5 minutes fluff with a fork.
5
Add the almonds, parsley and mint and mix to combine.
6
Stir 4 tablespoons of Extra Virgin Olive Oil and salt through the cous cous.
7
Add the Tomato and Sultana Chutney and mix to combine.
8
Finish with a final flourish of Extra Virgin Olive Oil and garnish with herbs (optional).
9
Note: To make the dish gluten free use a corn cous cous, this can be purchased at major supermarkets or health food stores.
1
Preheat the oven to 180°C fan forced.
2
Spread the almonds onto a baking tray and roast for approximately 8 minutes. Allow to cool.
3
In a saucepan, bring the stock to a boil. Place the cous cous into a large heatproof bowl.
4
Pour the hot stock over the cous cous and allow it to stand for 5 minutes. After 5 minutes fluff with a fork.
5
Add the almonds, parsley and mint and mix to combine.
6
Stir 4 tablespoons of Extra Virgin Olive Oil and salt through the cous cous.
7
Add the Tomato and Sultana Chutney and mix to combine.
8
Finish with a final flourish of Extra Virgin Olive Oil and garnish with herbs (optional).
9
Note: To make the dish gluten free use a corn cous cous, this can be purchased at major supermarkets or health food stores.