Name: Cinnamon and sultana couscous
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1
Cuisine: holiday
Ingredients: 36.40 gm olive oil; 1 onion, finely chopped; 2.50 gm ground cumin; 5.00 gm ground cinnamon; 20.00 gm caster sugar; 170.00 gm sultanas; 1l chicken stock; 2 cinnamon sticks; 2 bay leaves; 800g instant couscous; 40g unsalted butter, melted; 62.50 ml finely chopped parsley; 60.00 ml dried barberries* (optional); Edible silver leaf*, to garnish

Cinnamon and sultana couscous

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Prep Time:
15 minutes

Cook Time:
10 minutes

Total Time:
25 minutes

Flavorful couscous elevates any Middle Eastern feast.

Ingredients:

36.40 gm olive oil
1 onion, finely chopped
2.50 gm ground cumin
5.00 gm ground cinnamon
20.00 gm caster sugar
170.00 gm sultanas
1l chicken stock
2 cinnamon sticks
2 bay leaves
800g instant couscous
40g unsalted butter, melted
62.50 ml finely chopped parsley
60.00 ml dried barberries* (optional)
Edible silver leaf*, to garnish

Instructions:

In a saucepan, warm oil, then sauté onion over low heat until soft. Stir in cumin, cinnamon, sugar, and sultanas along with 4 tablespoons of water. Simmer for approximately 5 minutes until the mixture is well reduced.
In a large bowl, combine couscous. In a saucepan, heat stock with cinnamon sticks and bay leaves until boiling, then pour over couscous. Cover and let sit for 10 minutes. Fluff with a fork before serving.
Gently combine the melted butter, parsley, sultana mixture, and barberries with the couscous, fluffing until the grains are separate. Transfer to a serving platter and top with shreds of silver leaf for an elegant presentation.

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