Tropical Couscous with Dried Fruits and Duck Breast Recipe
Tropical Couscous with Dried Fruits and Duck Breast
Total time: 30 to 60 minutes

Preparation time: 30 minutes
Soaking time: 1 hour
Cooking time: 30 minutes

Difficulty: Easy
Chef's Note

Substitute lamb for the duck.

Spiced couscous : add cumin, turmeric, paprika, garlic, chili, oil and butter

For 6 servings

- 2 onions
- 2 cloves of garlic
- 4 tbsp. liquid honey
- 12 prunes
- 6 dried apricots
- 1 red chili pepper (canned)
- 1 package (125 g / 4 1/2 oz.) spiced or regular couscous Tipiak
- 200 g (7 oz.) dried aged duck breasts
- 3 sprigs of flat-leaf parsley
- 1 small can of chickpeas
- 500 ml (2 cups) chicken broth
- 1 small knob of butter
  1. 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.
  2. Plump the prunes and apricots in warm water for 1 hour. Slice the chili.
  3. Prepare the couscous according to the package directions.
  4. 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.
  5. Sauté the duck breasts in a skillet for a few moments.
  6. Place the couscous on a hot platter. Place the duck breast on top and sprinkle with parsley before serving.
More recipe ideas
Search within the site
Advanced search >
Register free to receive our official newsletter
Sign up
Subscribe to our free RSS feeds:
Get the daily and monthly recipe posts automatically added to your newsreader.
Sign up
***** CODE PUB = PUB_G *****