This recipe for Middle Eastern style couscous with veggies and sweet balsamic caramelized figs is great as a stand alone dish or as a side for chicken or lamb.
Serves: 4 I Time: 25 minutes
- 1 1/2 cups of couscous
- 1 1/2 cups of water
- 3 tablespoons of Extra Virgin Olive Oil
- 1 red onion finely chopped
- 1 glove of garlic thinly sliced
- 1/4 pumpkin peeled and finely chopped
- 1 red capsicum finely diced
- 1 green capsicum finely diced
- 3 figs, quatered
- Zest of 1 lemon
- 1 cinnamon stick
- 1 bay leaf
- 2 tablespoons of Jomeis Fine Foods Sweet Balsamic Reduction
- A pinch of safron
- 1 tablespoon of cumin seeds
- A pinch of freshly grated nutmeg
- Fresh lime juice
- Garnish fresh coriander, mint and caramelised figs
- Place couscous into a bowl.
- Add one and a half cups of cold water into a medium saucepan and bring to the boil. Remove from heat. Add water to the couscous and stir, cover. Set aside for 5 minutes or until liquid is absorbed.
- In a small saucepan add olive oil, red onion, garlic, pumpkin, lemon zest, red and green capsicum, and fry till cooked through and season to taste.
- In a separate pan, add cinnamon stick, bay leaf, figs, 2 table spoons of Sweet Balsamic Reduction, 2 table spoons of water and reduce. Leave to cool.
- In a separate pan, dry fry safron, cinnamon, cumin, and nutmeg together. Grind in a mortar and pestle.
- Mix together spices, vegetables, fresh lime juice.
- Fluff couscous with a fork to separate the grains and then add the mix to the couscous, stirring gently to combine.
- Top with coriander, mint, caramelised figs and drizzle with Sweet Balsamic Reduction.
Note: Instead of pan frying vegetables, for a chunkier version, they can be cut up in to large cubes and roasted in the oven beforehand.