Couscous with toasted almond and sultanas
2 tbsp sugar
50g sliced almonds
1 stick cinnamon
450ml vegetable stock
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.