Alex's book of recipes

Couscous with toasted almond and sultanas

Simple Moroccan couscous dish with a touch of sweetness.


50g sultanas

2 tbsp sugar

50g sliced almonds

1 stick cinnamon

450ml vegetable stock

300g couscous

25g parsley, finely chopped

2 tbsp olive oil


First, combine the sultanas, sugar, and about 50ml near-boiling water. Mix, and let sit for 20m, then strain out the water.

Meanwhile, lightly toast the sliced almonds on a dry pan. Set aside.

In a medium pot, add vegetable stock and cinnamon stick, and bring to a boil. Add the couscous, sultanas, and sliced almonds, mix well, then cover and turn the heat off. Let sit for 10m, then mix in the chopped parsley and olive oil.