Herb, Raisin and Pistachio Couscous
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Yields1 ServingCook Time25 minsTotal Time40 mins
 1 tbsp olive oil
 30 g butter
 ½ small red onion, finely diced
 ½ cup raisins
 ½ cup pine nuts
 ½ cup pistachio kernels, toasted
 2.50 cups chicken stock
 1.50 cups couscous
  cup chopped fresh mint leaves
  cup chopped fresh coriander
  cup chopped fresh parsley
 1 pomegranate, seeds (optional)
1

Set up your barbecue for direct cooking. Please refer to your handbook for further instructions.

2

Place a Large Weber Casserole Dish (without lid) on the cooking grill and preheat your barbecue on high for 10 minutes.

3

Once the barbecue has preheated, adjust the burner(s) to medium.

4

Add the olive oil, butter and onion to the casserole dish, cook for 2-3 minutes or until the onion has softened, stirring as required. Add the raisins, pine nuts and pistachios, fry for a further 5 to 7 minutes or until the nuts are toasted.

5

Add the chicken stock and place the lid on the casserole dish (vent closed). Cook for 6 minutes or until the chicken stock has come to a boil.

6

Turn off the barbecue. Using the detachable handles or heatproof gloves, remove the casserole dish from the barbecue. Stir in the couscous, cover with the casserole lid and leave for 10 minutes. Fluff with a silicon spoon. Set aside to cool.

7

Stir through the chopped mint, coriander and parsley. Top with the pomegranate seeds.

Ingredients

 1 tbsp olive oil
 30 g butter
 ½ small red onion, finely diced
 ½ cup raisins
 ½ cup pine nuts
 ½ cup pistachio kernels, toasted
 2.50 cups chicken stock
 1.50 cups couscous
  cup chopped fresh mint leaves
  cup chopped fresh coriander
  cup chopped fresh parsley
 1 pomegranate, seeds (optional)

Directions

1

Set up your barbecue for direct cooking. Please refer to your handbook for further instructions.

2

Place a Large Weber Casserole Dish (without lid) on the cooking grill and preheat your barbecue on high for 10 minutes.

3

Once the barbecue has preheated, adjust the burner(s) to medium.

4

Add the olive oil, butter and onion to the casserole dish, cook for 2-3 minutes or until the onion has softened, stirring as required. Add the raisins, pine nuts and pistachios, fry for a further 5 to 7 minutes or until the nuts are toasted.

5

Add the chicken stock and place the lid on the casserole dish (vent closed). Cook for 6 minutes or until the chicken stock has come to a boil.

6

Turn off the barbecue. Using the detachable handles or heatproof gloves, remove the casserole dish from the barbecue. Stir in the couscous, cover with the casserole lid and leave for 10 minutes. Fluff with a silicon spoon. Set aside to cool.

7

Stir through the chopped mint, coriander and parsley. Top with the pomegranate seeds.

Herb, Raisin and Pistachio Couscous
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