Recipe of Favorite treasure island couscous

Hello everybody, hope you're having an incredible day today. Today, I'm gonna show you how to make a distinctive dish, Steps to Prepare Ultimate treasure island couscous. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from treasure island couscous, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare treasure island couscous delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make treasure island couscous is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook treasure island couscous estimated approx 30 mins.

To begin with this particular recipe, we must first prepare a few ingredients. You can have treasure island couscous using 15 ingredients and 5 steps. Here is how you cook it.

Adapted from Carol Timperley's "Baby and Child vegetarian recipes"

Ingredients and spices that need to be Take to make treasure island couscous:

1. 30 ml olive oil
2. 1 large onion, chopped
3. 3 carrots, diced
4. 3 clove garlic
5. 1/2 tsp ginger
6. 1/2 tsp cinnamon
7. 60 grams apricots, chopped
8. 50 grams raisins
9. 1 bay leaf
10. 1 half a small can tomato puree
11. 1 liter stock
12. 400 grams chick peas (1 can)
13. 1 courgette, chopped
14. 350 grams couscous
15. 50 grams butter

Steps to make to make treasure island couscous

1. heat oil and fry onions and carrot, 10 minutes.
2. Add spices and garlic, fry for 2 more minutes.
3. Add dried fruits, bay leaf, and stock, turn to low and simmer for 20 minutes. About half way in (or so), add courgette and chick peas.
4. Make couscous by combining twice as much boiling water as couscous in pyrex. Microwave for 30 seconds, then let stand. Stir in butter when all liquid has been absorbed.
5. Remove bay leaf from pan and serve the sauce on a bed of couscous. Serving suggestion: Add toasted pitas and hummus.

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