Cous Cous and Fresh Herbs with Tomato & Sultana Chutney

INGREDIENTS

  • 2 cups Cous Cous
  • 2 tsp Sea Salt
  • ¾ cup Almonds
  • ½ cup Flat leaf parsley
  • ½ cup Mint
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Preheat the oven to 180°C fan forced.

Spread the almonds onto a baking tray and roast for approximately 8 minutes. Allow to cool.

In a saucepan, bring the stock to a boil. Place the cous cous into a large heatproof bowl.

Pour the hot stock over the cous cous and allow it to stand for 5 minutes. After 5 minutes fluff with a fork.

Add the almonds, parsley and mint and mix to combine.

Stir 4 tablespoons of Extra Virgin Olive Oil and salt through the cous cous.

Add the Tomato and Sultana Chutney and mix to combine.

Finish with a final flourish of Extra Virgin Olive Oil and garnish with herbs (optional).

Note: To make the dish gluten free use a corn cous cous, this can be purchased at major supermarkets or health food stores.