A fragrant, spiced pilaf with currants and almonds — on the table in about five minutes. Just add hot stock, rest, and fluff.
What's in the mix: cous cous (wheat), currants, Celtic sea salt, cumin, almonds, sumac, sweet paprika, onion powder, garlic powder, coriander, ginger, cinnamon.
You'll add at home: 1 Tbsp olive oil, 375ml hot stock.
How to make it: Heat 1 Tbsp olive oil in a pan, add the mix (except the almonds) and stir for 30–40 secs until fragrant. Add 375ml hot stock, stir, cover and rest 5 mins. Fluff with a fork and top with the almonds.
Good to know: Vegan & dairy-free. Contains wheat (gluten) and almonds (tree nuts). Made in a facility that also handles tree nuts and gluten. Makes 4 serves · Net 240g.
Nutrition (mix as sold)
|
|
Per serve (60g) |
Per 100g |
|
Energy |
910 kJ |
1510 kJ |
|
Protein |
7.5 g |
12.4 g |
|
Fat, total |
1.6 g |
2.7 g |
|
– saturated |
0.2 g |
0.3 g |
|
Carbohydrate |
40.5 g |
67.6 g |
|
– sugars |
2.0 g |
3.3 g |
|
Sodium |
645 mg |
1074 mg |
▶ Watch the how-to: Scan the QR code on your pack. [YouTube link — Moroccan Cous Cous]
