Chorizo orange and apricot couscous: Difference between revisions
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| 2 Cloves of [[Garlic|garlic]], peeled and chopped roughly | | 2 Cloves of [[Garlic|garlic]], peeled and chopped roughly | ||
| A very good slug of [[Olive oil|olive oil]] | | A very good slug of [[Olive oil|olive oil]] | ||
| ½ small of pack sliced [[Chorizo sausages|chorizo sausages]] and ½ small pack of sliced peppered [[salami]] | | ½ small of pack sliced [[Chorizo sausages|chorizo sausages]] and ½ small pack of sliced peppered [[salami]] | ||
|'''Apricot sauce''' | |'''Apricot sauce''' | ||
| 8 [[Dried apricots|dried apricots]], chopped | | 8 [[Dried apricots|dried apricots]], chopped | ||
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| Mix the couscous, salad ingredients and apricot sauce together, sprinkle with [[Pistachio nuts|pistachio nuts]] and [[Parsley|parsley]] | | Mix the couscous, salad ingredients and apricot sauce together, sprinkle with [[Pistachio nuts|pistachio nuts]] and [[Parsley|parsley]] | ||
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Image:Mergez and pepperoni frying.jpg|thumb|300px|right|Frying and flavouring the oil | Image:Mergez and pepperoni frying.jpg|thumb|300px|right|Frying and flavouring the oil | ||
Image:Mergez orange and apricot couscous ingredients.jpg|thumb|300px|right|Fresh ingredients | Image:Mergez orange and apricot couscous ingredients.jpg|thumb|300px|right|Fresh ingredients | ||
Latest revision as of 11:30, 26 May 2024
We love couscous and had sort of planned for this dish so had the basics, but as always, the available leftovers decided the final recipe. Don't follow this recipe exactly, be bold and experiment with the ingredients, you won't be disappointed.
Frying the chorizo
| Chorizo orange and apricot couscous | |
|---|---|
 |
| Chorizo and orange and apricot couscous | |
| Servings: | Serves 2 |
| Calories per serving: | 552 |
| Ready in: | 25 minutes |
| Prep. time: | 15 minutes |
| Cook time: | 10 minutes |
| Difficulty: | 
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| Recipe author: | JuliaBalbilla |
| First published: | 21st January 2013 |
|
Best recipe reviewAnnie's favourite! 5/5 Clear winner this one, and it looks spectacular. |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 150 g (5 oz) dried couscous
- 250 ml chicken stock ( I used some leftover Butternut squash bisque with a little water, heated in the microwave)
- 1 onion, peeled and chopped
- 2 Cloves of garlic, peeled and chopped roughly
- A very good slug of olive oil
- ½ small of pack sliced chorizo sausages and ½ small pack of sliced peppered salami
- Apricot sauce
- 8 dried apricots, chopped
- zest of an orange
- Juice, zest and chopped flesh 1 orange
- 4 tablespoons sherry
- 1 teaspoon cumin seeds, bruised and crushed, not powdered
- 1 teaspoon caraway seeds, bruised and crushed, not powdered
- Pinch of salt
- Ground black pepper
- Salad ingredients
- 1 small sweet pepper, deseeded and chopped (we had loads of miniature coloured sweet peppers that we used this time)
- 2 fresh tomatoes, chopped
- Garnish
- Handful of shelled pistachio nuts, crushed
- Bunch of fresh parsley leaves, finely chopped
Method
- Bring your stock to boiling and pour over the couscous, leave to stand for about 15 minutes or until the stock is absorbed
- Fry the onions and garlic in a good slug of olive oil for about 5 minutes - the more flavoured oil you can get on the couscous, the better
- Roll the meat slices and chop into slivers
- Fry the meat until the fat from the meat colours your oil, remove from the heat
- In a small pan, add the chopped apricots, orange flesh and juice, crushed spices, pinch of salt and a grind of pepper and gently simmer until the sherry has reduced and all you are left with is a nice sticky goo.
- Mix the couscous, salad ingredients and apricot sauce together, sprinkle with pistachio nuts and parsley
-
Frying and flavouring the oil
-
Fresh ingredients
Serving suggestions
Serve hot, warm or cold
Chef's note
As this dish is all about the taste and texture explosions of all the different ingredients, I find it's better to chop the garlic so you have little taste bites, rather than crush it and just add the general flavour.
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