Recipes
Fragrant couscous
Preparation time
Cooking time
Serves
Ingredients
1 large red kumara
2 tablespoons olive oil
300g Israeli couscous
2 tablespoons za’atar
130g toasted almond pieces
400ml chicken stock
100g dried cherries, chopped
1 teaspoon of finely grated lemon zest
50g parsley and chives, chopped
200g kale, roughly torn
Sea salt and pepper to taste
Method
Kumara
1.
Pre-heat oven on Fan Plus at 200°C and select Crisp function.
2.
Peel and dice kumara into 2cm cubes. Place in bowl and toss with olive oil, salt and pepper
3.
Transfer onto a multi-purpose tray and place in the oven on shelf position 2. Cook for 30 minutes and set aside.
Couscous
1.
Heat 1 tablespoon of oil in a saucepan over medium-high heat, Induction setting 7, add couscous and stir to toast (1-2 minutes).
2.
Add stock and bring to the boil. Transfer into a solid steam tray. Place in the Steam Oven and Steam at 100°C for 19 minutes. Add kale and cook for a further 1 minute.
3.
Remove couscous from the Steam Oven and mix through almonds, cherries, za’atar, roasted kumara, lemon, herbs and season to taste.
To Serve
1.
Serve on a platter alongside the quail.
Hints and tips
- Chicken stock can be substituted for vegetable stock for a vegetarian alternative.
Applicance Functions
