Curried Couscous

YOU
3 servings
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Starch

By Food24 November 03 2009
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Ingredients (12)

300.00 g butternut — diced
40.00 ml fresh chillies — 573
40.00 ml butter
1.00 onions — large, roughly chopped
30.00 ml masala
300.00 ml couscous
300.00 ml stock — chicken
5.00 ml salt
50.00 ml sultanas
30.00 ml pine nuts — toasted
20.00 ml lemon juice
2.00 eggs — hard-boiled, sliced
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Method:

Preheat the oven to 240 degrees. Put the butternut in a roasting pan and drizzle with the oil. Mix lightly and roast for 15 minutes or until just soft. Meanwhile heat the butter in a saucepan and sautè the onion until soft. Add the masala and
stir-fry for 1 minute.
Stir in the couscous, hot water and salt. Cover and remove the saucepan from the heat. Leave to stand for 10 minutes or until the couscous has absorbed the liquid. Stir in the sultanas, pine nuts, lemon juice and roasted butternut. Garnish the couscous with the sliced eggs and serve immediately.



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