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Roasted Almond, Pistachio And Cashew Couscous

·         Serves4

·         Prep 10 minutes (plus 5 minutes standing time)

·         Cook20 minutes

Ingredient

·         ¼ cup whole sliced almonds

·         ¼ cup roughly chopped pistachio kernels

·         ½ cup cashew nuts

·         1 cup couscous

·         1 cup salt-reduced chicken stock

·         1 tablespoon olive oil

·         1 red onion, halved, thinly sliced

·         2 garlic cloves, crushed

·         ½ teaspoon ground cinnamon

·         ¼ cup fresh coriander leaves

 Recipe

1.    Preheat oven to 200°C/180°C fan-forced. Line a large baking tray with baking paper. Place almonds, pistachios and cashews in a single layer on prepared tray. Roast for 5 minutes or until golden.

2.    Meanwhile, place couscous in a heatproof bowl. Place stock in a small saucepan. Bring to the boil over medium high heat. Pour over couscous. Cover. Stand for 5 minutes.

3.    Heat oil in a small frying pan over medium heat. Add onion. Cook, stirring occasionally, for 10 minutes or until very tender. Add garlic and cinnamon. Cook for 2 minutes or until fragrant. Remove from heat.

4.    Stir couscous with a fork to separate grains. Add roasted almond mixture and onion mixture. Season with salt and pepper. Toss until well combined. Sprinkle with coriander leaves. Serve.

·         Nutrition:(per serve) 1792kJ; 23.3g fat; 3.2g sat fat; 12.7g protein; 40g carbs; 4.4g fibre; 0mg chol; 262mg sodium

Roasted Almond, Pistachio And Cashew Couscous

Roasted Almond, Pistachio And Cashew Couscous

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