As I can’t see any recipes here, I thought I’d offer one:
Cinnamon couscous with pistacchios & barberries
Serves 4
Ingredients:
Enough couscous for 4
1 Cinnamon stick
pinch ground cumin
boiling water – just enough to cover couscous
quite a lot of dried barberries
handful of flat-leaf parsely
handful of raw pistacchios – chopped and oven roasted
Method:
Place couscous, cinnamon stick, cumin, barberries in a serving bowl cover with boiling water. Cover ad leave for about ten minutes.
Remove lid and cinnamon stick; fluff mixture and add parsley and pistacchios. Season to taste; lemon or lime juice optional.
Serve straight away with roast vegetables — eg sweet potato, red onion, red & yellow capsicum and zucchini tossed in olive oil and dried fennel or fresh rosemary or dried oregano or whatever you fancy.
Top with a dollop of sharp yoghurt.
This is a bastardised version of a recipe from Vegetarian Bible by Margaret Barca.
roughseasinthemed 
As I can’t see any recipes here, I thought I’d offer one:
Cinnamon couscous with pistacchios & barberries
Serves 4
Ingredients:
Enough couscous for 4
1 Cinnamon stick
pinch ground cumin
boiling water – just enough to cover couscous
quite a lot of dried barberries
handful of flat-leaf parsely
handful of raw pistacchios – chopped and oven roasted
Method:
Place couscous, cinnamon stick, cumin, barberries in a serving bowl cover with boiling water. Cover ad leave for about ten minutes.
Remove lid and cinnamon stick; fluff mixture and add parsley and pistacchios. Season to taste; lemon or lime juice optional.
Serve straight away with roast vegetables — eg sweet potato, red onion, red & yellow capsicum and zucchini tossed in olive oil and dried fennel or fresh rosemary or dried oregano or whatever you fancy.
Top with a dollop of sharp yoghurt.
This is a bastardised version of a recipe from Vegetarian Bible by Margaret Barca.
Cheers,
Kathy
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