INGREDIENTS
1½ cups instant couscous
½ cup raisins
1 teaspoon sea salt
1 teaspoon ground cumin
1 tablespoon olive oil
1½ cups chicken stock, boiling
1/3 cup slivered almonds, roasted
¼ cup chopped coriander
METHOD
Place all the ingredients, except the almonds and coriander, in a bowl. Cover tightly with plastic wrap and leave for 15 minutes. Fluff up with a fork and stir through the almonds and coriander.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.