Nutty Couscous and Rice Salad

Another great way to elevate the simple grain of couscous, 

by adding in rice, nuts, dried fruit and herbs.

Oh, so delicious with any of your favorite chicken dishes, 

and of course with any Moroccan dishes you may 

be craving to make, like a classic chicken tagine.

Thank you to my sister-in-law, Jill, for this 

lovely dish!
Prepared for our Christmas Eve Feast 2016, Moroccan Food.
 So Delicious!

As Always,

ENJOY!

1 1/2 cups couscous

2 cups boiling water

scant 1 cup long grain white rice

2 Tbsp. olive oil

1 fresh red chili, seeded and finely chopped

1 plump garlic clove crushed

3/4 cup blanched almonds, coarsely chopped

4 Tbsp. pine nuts

2/3 cup dried apricots, coarsely chopped

3 Tbsp. plump golden raisins

6 Tbsp. mixed chopped mint and parsley

DRESSING

2/3 cup olive oil

4 Tbsp. mixed lemon juice and white wine vinegar

salt and pepper

Put the couscous into a bowl and pour over the boiling water.  Leave to soak for about 15 minutes. 

or until the water has been absorbed, fluffing up the couscous with a fork occasionally.

Meanwhile cook the rice in a large saucepan of boiling salted water. for 12-15 minutes, or until tender.

To make the dressing, whisk or shake together the oil, lemon juice, and vinegar, then season 

to taste.

Heat the oil in a frying pan.  Add the chili, garlic, almonds and pine nuts.  Cook, stirring occasionally

until the nuts have browned.

Drain the rice and transfer to a warm serving bowl. Fluff it up with a fork, then toss in the couscous, 

the nut mixture, apricots, raisins, mint parsley and the dressing.