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Method
Step 1 of 6
Bring chicken stock to a boil. Add in some salt to taste.
Step 2 of 6
Turn off the heat and add a knob of butter and raw couscous into the stock and mix well. Wrap it with aluminium foil and let it sit for 4-5 minutes. After that, fluff it with a fork and let cool.
Step 3 of 6
In the meantime, finely chop up bunga kantan, lemongrass, coriander and mint leaves.
Step 4 of 6
Once the couscous has softened - take a fork and get your couscous nice and fluffy.
Step 5 of 6
Mix your chopped herbs into the couscous as well as the golden raisins and pomegranate seeds.
Step 6 of 6
Season to taste with salt and pepper then you’re ready to serve!
Tips
Pair it with any grilled meat such as daging panggang.
Ingredients
1) 4 slices Qra Milk Bread
2) 4 tbsp Qra Chunky Peanut Butter
3) 4 Kodawari Eggs
4) 1 tsp Queen Fine Foods Vanilla Essence
5) Cooking Oil as needed
6) 2 knobs Emborg Butter
7) 2 tbsp Queen Fine Foods Maple Syrup
