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Sultana and almond-studded couscous

Ingredients 7
Servings 6


  • 125
  • 250
    orange juice, warmed
  • 500
    quick-cook couscous
  • salt and milled black pepper
  • 30
    each butter and olive oil
  • 65
    whole almonds, toasted
  • 45
    chopped fresh coriander


Place sultanas in a shallow dish and pour over enough warmed orange juice to just cover. Set aside until plump. Place couscous in a large bowl, add salt to taste and pour over about 1 litre (4 cups) boiling water. Set aside until couscous has absorbed all the water (it will swell up), fluffing occasionally with a fork. Heat butter and olive oil in a large pan. Add couscous, sultanas (and remaining orange juice, if any) and almonds. Toss lightly. Season to taste and stir in coriander. Serve warm or at room temperature with pork fillet roasted with honey and spices (see recipe).

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