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Leo’s Couscous with Almonds

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Leo’s Couscous with Almonds

The perfect leo’s couscous with almonds recipe with a picture and simple step-by-step instructions.

  • 200 g Soft apricots
  • 100 g Chopped or staked almonds
  • 250 ml Water
  • 1 tsp Curry powder
  • 1 tsp Oil
  • 1 tsp Salt
  • 250 g Couscous
  • 50 g Butter
  1. Cut the apricots into strips, roast the almonds dry in a pan.
  2. Bring the water with the curry powder, oil and salt to the boil, remove the saucepan from the heat and carefully add the couscous, leave to stand for 2 minutes with the lid closed. Add the butter, almonds and apricots, mix and cook for 3-4 minutes over low heat, fluffing up again and again with a fork.
  3. A slightly different side dish to fish or roast meat. Off to the kitchen !!
Dinner
European
leo’s couscous with almonds

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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