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Couscous with dates and mint

If you are creating the ultimate dinner party menu, try this delicious recipe idea from Luke Mangan.

Ingredients

Vegetarian dishes. Cous cous with dates and mint. Luke Mangan. SMH GOOD LIVING picture by Marco Del Grande 150104 SPECIALX 00000
  • 1/2 cup fresh or frozen peas
  • 3 cups vegetable stock
  • 400g instant couscous
  • 1 cup mint leaves
  • 1 cup dates, pitted and finely sliced
  • Extra virgin olive oil

Method

  1. Boil the peas until just tender. Drain and set aside.
  2. Bring the stock to the boil. Place the couscous in a large bowl and pour the stock over it. Tightly cover the bowl with a lid or clingfilm and leave for 10 minutes. Fork it through until light and fluffy.
  3. Finely slice two thirds of the mint and add to the couscous, along with the dates and peas. Drizzle with extra virgin olive oil and mix well.
  4. Serve warm or cold in bowls garnished with remaining whole mint leaves.
Course:
Dinner, Starter/Entree
Occasion:
Midweek dinner

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