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Cinnamon and sultana couscous

Name: Cinnamon and sultana couscous
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 8
Ingredients: 2 tablespoons olive oil; 1 onion, finely chopped; 1 teaspoon ground cumin; 2 teaspoons ground cinnamon; 1 tablespoon caster sugar; 1 cup sultanas; 4 cups (1L) chicken stock; 2 cinnamon sticks; 2 bay leaves; 800g instant couscous; 40g unsalted butter, melted; 1/4 cup finely chopped parsley; 3 tablespoons dried barberries* (optional); Edible silver leaf*, to garnish

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Aromatic couscous makes a sensational side dish at a Middle Eastern style dinner party.

2 tablespoons olive oil
1 onion, finely chopped
1 teaspoon ground cumin
2 teaspoons ground cinnamon
1 tablespoon caster sugar
1 cup sultanas
4 cups (1L) chicken stock
2 cinnamon sticks
2 bay leaves
800g instant couscous
40g unsalted butter, melted
1/4 cup finely chopped parsley
3 tablespoons dried barberries* (optional)
Edible silver leaf*, to garnish

Method

1.

Heat oil in a saucepan, add onion and cook over low heat, stirring until soft. Add cumin, cinnamon, sugar and sultanas with 4 tablespoons water, and cook for about 5 minutes or until well reduced.
2.

Place the couscous in a large bowl. Place the stock in a saucepan with the cinnamon sticks and bay leaves, heat to boiling point then pour it over the couscous. Cover, allow to sit for 10 minutes, then fluff with a fork.
3.

Add the melted butter, parsley, sultana mixture and the barberries to the couscous, and fluff again until the grains are separate. Pile onto a serving platter and garnish with shreds of silver leaf.