Jamie Magazine
By Phillippa Spence
About the recipe
Even the smallest budding chefs can have a go at this recipe – it’s just mixing and pouring. They’ll feel satisfied and so will the recipients. Not only are these mixes a great gift idea, but, in the depths of winter,
a hot tagine served on couscous studded with fruit will instantly warm. Make a note of the cooking instructions (you can get these from the couscous packet) and stick them to the jar.
Recipe From
Jamie Magazine
By Phillippa Spence
CRANBERRY & PISTACHIO COUSCOUS
200g couscous
½–1 teaspoon dried chilli flakes
½–1 teaspoon dried mint
½–1 teaspoon dried parsley
1 tablespoon dried cranberries
1 tablespoon sultanas
1 tablespoon shelled pistachios
CARDAMOM & PUMPKIN SEED COUSCOUS
200g couscous
2 tablespoons pumpkin seeds
4 cardamom pods
1 teaspoon ras-el-hanout (see tip)
Ras-el-hanout is a Moroccan spice mix that can contain up to 100 different spices, from nutmeg and allspice to lavender and rose buds. Available from large supermarkets or your local Indian or Asian shops.
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