Apricot Couscous Timbales Recipe

  1. Line six timbale moulds with clingfilm if serving cool or possibly oil the moulds if serving warm.
  2. Bring the stock to the boil on the boiling plate then add in the asparagus tips to cook for about 3 min till al dente.
  3. Put the couscous into a large heatproof bowl with the apricots and stand a colander over the top.
  4. Drain the stock and asparagus over the colander so the stock covers the couscous.
  5. Cover with a tea towel for about 5 min till all the liquid is absorbed.
  6. Immediately refresh the asparagus in cool water and leave to drain.
  7. Mix the mint and parsley with 3 Tbsp.
  8. of the oil.
  9. Once the stock is all absorbed into the couscous fluff up with a fork and stir in the cashew nuts mint parsley oil salt and pepper and finally the asparagus.
  10. Stir so which all the ingredients are proportionately distributed.
  11. Press the couscous mix firmly into the timbale moulds.
  12. If time allows leave them covered in clingfilm in the fridge.
  13. Carefully turn out and remove the cling film top and mould lining.
  14. Serve immediately.
  15. To serve warm reheat in the timbale moulds covered in foil on the second set of runners in the roasting oven for about 6 min.
  16. Alternatively reheat in the simmering oven for about 15 min.
  17. (Those in the simmering oven can be lined with clingfilm.)
  18. If it frightens you to prepare timbale moulds you can very easily serve this dish as a salad with some salad dressing.
  19. The clingfilm lining the moulds makes them easier to turn out when cool but if you want to serve the timbales warm simply grease the moulds.
  20. You can use ramekins or possibly tea c. to save you buying new moulds.
  21. Serves 6

vegetarian extra virgin olive oil, vegetable stock, couscous, fresh mint, parsley, nuts, salt

Taken from cookeatshare.com/recipes/apricot-couscous-timbales-68759 (may not work)

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