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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Rest Africa >> Nigerian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat 1 tablespoon of olive oil in frying pan and cook onions, garlic and chilli over medium heat until soft (4 mins) . Add pistachios, currants, lemon and orange rind, preserved lemoon and mint and cook for another minute. Remove from heat and set aside. | 2. Put cous cous in large bowl. Bring stock to the boil and pour over cous cous, occasionally stirring with a fork so it doesn't stick together in lumps. When almost cool, fork in 1 tablespoon of olive oil. | 3. When ready to serve combine all ingredients and fork through the dressing. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
couscous	250			162620.0	33488.475	5518.7	276.8
chicken stock	500	ml		182.5959	17.9045	12.7817	6.0865
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
spanish onion	1		chopped	-	-	-	-
garlic clove	1		crushed	-	-	-	-
red chili	1		sliced	-	-	-	-
pistachio	75		shelled chopped	51660.0	2506.4325	1859.76	4180.77
currant	50			3528.0	861.28	78.4	22.96
lemon	1/2		grated rind	0.6404	0.2058	0.0243	0.0066
orange	1/2		grated rind	0.8812	0.2203	0.0176	0.0022
lemon	1	quarter	preserved washed chopped	0.6404	0.2058	0.0243	0.0066
mint leaf	8		chopped	-	-	-	-
olive oil	6	tablespoons		238.68	0.0	0.0	27.0
lemon juice	3	tablespoons		10.065	3.1568	0.1601	0.1098
salt	1	teaspoon		-	-	-	-
pepper	1	teaspoon	ground	5.773	1.4708	0.239	0.075

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.