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.
- Serves: Makes 3 cups (750 mL)
- Prep Time: 5 minutes
- Standing Time: 5 minutes
|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 of cinnamon|
|pinch of cayenne|
|pinch of clove|
|pinch of ground coriander (optional)|
|¼ cup (60 mL) dried apricots or cranberries, slivered|
|¼ cup (60 mL) peanuts, coarsely chopped|
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.
- • Eliminate the salt and add half a bouillon cube to the water instead
- • Chop a little onion and add to the carrots while sauteing
- • A squeeze of lemon over the completed dish adds delicious flavour