Recipe via Peanut Bureau of Canada [1]
This healthy and easy-to-prepare couscous will satisfy your crew in a flash, and clean-up is a breeze. Prepared ahead of time, it’s a great option for a fuel-up after a long paddle or hike.
Prep time: 5 mins
Standing time: 5 mins
Yield: 3 cups (750 mL)
Ingredients
- 1 tbsp (15 mL) peanut oil
- 1 carrot, sliced
- 2 cups (500 mL) water
- 1 cup (250 mL) couscous
- ½ tsp (2 mL) salt
- ¼ tsp (1 mL) ground cumin
- ¼ tsp (1 mL) ginger
- Pinch cinnamon
- Pinch cayenne
- Pinch cloves
- Pinch ground coriander (optional)
- ¼ cup (60 mL) dried apricots or cranberries, slivered
- ¼ cup (60 mL) peanuts, coarsely chopped
Directions
- Heat peanut oil in pot over medium heat. Add carrot, cooking just until tender. Add water and bring to a boil. Add couscous and spices and stir.
- Cover and remove from heat. Let stand until liquid is absorbed, about 4 to 5 minutes. Stir in apricots or cranberries and peanuts.
Tips:
- Eliminate the salt and add half a bouillon cube to water instead.
- Chop a little onion and add to carrots while sautéing.
- A squeeze of lemon over the completed dish adds delicious flavour.
[1]