cous cous

Name: cous cous
Ingredients: 250g filtered water; 75g unsalted butter; 250g cous cous; 45g p/w shallots, very finely chopped; ½ a large lemon, finely grated; 125g fresh strained lemon juice…room temperature; 5g Maldon sea salt; white pepper, freshly ground; 40g currants soaked in 20g balsamic vinegar; 25g blanched, peeled, dried in a 150°C oven, roughly chopped pistachios; herbs, stalked and chopped…can be a mix of 2-3 mint flat leaf parsley basil chives wild fennel

cuisine-extreme.com

Cath Kerry [famous South Australian chef] once told me, ‘the most import thing about cous cous is butter.’ Unusually kind for a woman known for saying it how

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Ingredients

250g filtered water
75g unsalted butter
250g cous cous
45g p/w shallots, very finely chopped
½ a large lemon, finely grated
125g fresh strained lemon juice…room temperature
5g Maldon sea salt
white pepper, freshly ground
40g currants soaked in 20g balsamic vinegar
25g blanched, peeled, dried in a 150°C oven, roughly chopped pistachios
herbs, stalked and chopped…can be a mix of 2-3 mint flat leaf parsley basil chives wild fennel