Delicious served with kebabs.
Dry roast the almonds and the lime rind in a frying pan until the almonds turn golden in colour. Set them aside in a small bowl then in the same pan dry roast the couscous in batches until you smell a lovely aromatic flavour and the grain darkens in colour.
Saute the garlic and chilli in one tablespoon of olive oil and once cooked return the grain to the pan and stir.
Remove from the heat and add two cups of boiling water and stir. Cover and let stand for 10 minutes.
Using a fork separate the grains and add the preserved lemon, parsley, almonds, lime rind and sesame seeds.
Serve on a platter - with kebabs on top.
Makes 4 servings
| Prep Time: | 10 mins |
| Cooking Time: | 15 mins |
| Ready in: | 25 mins |
Suitable for: |
|
| Dinner, Lunch, Side Dish | |
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| Nutritional Information - Per Serve | |
| Kj | 2156 kj |
| Calories | 515 kcal |
| Fat | 19.2 g |
| Saturated Fat | 2.1 g |
| Total Carbohydrate | 67.7 g |
| Total Protein | 15.1 g |
| Fibre | 3.8 g |
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