Cous Cous and Fresh Herbs with Tomato & Sultana Chutney
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Step 1: Preheat the oven to 180°C fan forced.
Step 2: Spread the almonds onto a baking tray and roast for approximately 8 minutes. Allow to cool.
Step 3: In a saucepan, bring the stock to a boil. Place the cous cous into a large heatproof bowl.
Step 4: Pour the hot stock over the cous cous and allow it to stand for 5 minutes. After 5 minutes fluff with a fork.
Step 5: Add the almonds, parsley and mint and mix to combine.
Step 6: Stir 4 tablespoons of Extra Virgin Olive Oil and salt through the cous cous.
Step 7: Add the Tomato and Sultana Chutney and mix to combine.
Step 8: Finish with a final flourish of Extra Virgin Olive Oil and garnish with herbs (optional).
Step 9: Note: To make the dish gluten free use a corn cous cous, this can be purchased at major supermarkets or health food stores.
Use Cous Cous and Fresh Herbs with Tomato & Sultana Chutney to make
500ml 2 cups Chicken Stock
185g 2 cups cous cous
125ml ½ cup Tomato & Sultana Chutney
60ml 4 tbspn Extra Virgin Olive Oil
2 tsp sea salt
¾ cup almonds flaked and roasted
½ cup flat leaf parsley
½ cup mint
30ml 2 tbspn Extra Virgin Olive Oil additional, to serve