Tropical Couscous with Dried Fruits and Duck BreastTheWorldWideGourmet.com
Total time: 30 to 60 min
Preparation time: 30 minutes
Soaking time: 1 hour
Cooking time: 30 minutes
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:111.3 kcal
Proteins:2.9 g
Fats:6.2 g
Carbohydrate:11.6 g
Fibers:0.8 g
Sugar:7.9 g
Cholesterol:12.4 mg
Sodium:90.8 mg
Calcium:9.9 mg
Energy:296 kcal
Proteins:7.8 g
Fats:16.4 g
Carbohydrate:30.9 g
Fibers:2.1 g
Sugar:21 g
Cholesterol:33.1 mg
Sodium:241.7 mg
Calcium:26.3 mg
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INGREDIENTS
For 6 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
2
onions
2
cloves of garlic
60
ml
liquid honey
12
prunes
6
dried apricots
1
red chili pepper (canned)
125
g
package spiced or regular couscous tipiak
200
g
dried aged duck breasts
3
sprigs of flat leaf parsley
1
small can of chickpeas
500
ml
chicken broth
1
small knob of butter
METHOD
- Thinly slice the onions and cook them in a sauté pan in olive oil until golden. Add the honey and stir until caramelized, then add the broth and peeled garlic. Cover and simmer over low heat.
- Plump the prunes and apricots in warm water for 1 hour. Slice the chili.
- Prepare the couscous according to the package directions.
- Once the couscous is ready, place it in a skillet with the butter. Cook for 5 minutes over low heat, fluffing it with a fork, then add the chili and drained chickpeas and fruits. Heat through.
- Sauté the duck breasts in a skillet for a few moments.
- Place the couscous on a hot platter. Place the duck breast on top and sprinkle with parsley before serving.
CHEF'S NOTES
Substitute lamb for the duck.
Spiced couscous : add cumin, turmeric, paprika, garlic, chili, oil and butter
