Adding dried fruits to savoury ragù is a great way to add nutrients and flavour. We’ve used apricots and spices to turn this batch cook into a warming, tagine-inspired dish.
Spiced Lentils with Couscous and Buttered Pine Nuts
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Serves
2
Third Of The Mushroom & Lentil Ragù Base
Couscous
Boiling Water
Parsley
Pine Nuts
Butter
Ground Cumin
Cinnamon
Dried Apricots
Salt
Black Pepper
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Jodie Nixon
Jodie is a recipe writer, Mob food producer, and professional snacker. When she's not recreating all your childhood classics, she's creating delicious veg-forward dishes that'll prove you don't always need meat to have a good time. She's one hell of a talented cook.
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Notes (2)
A
Alexis K.
a month ago
This was better than expected! Delicious 👏🏼
E
Ed W.
2 months ago
(edited)
Delicious! Substituted dates for apricots. Recipe very well balanced.
Jodie Nixon
Jodie is a recipe writer, Mob food producer, and professional snacker. When she's not recreating all your childhood classics, she's creating delicious veg-forward dishes that'll prove you don't always need meat to have a good time. She's one hell of a talented cook.