Couscous with Hazelnuts and Wild Rice

Ingredients

• 1.250 gram couscous, cooked according to directions on box
• 2.125 millilitre wild rice, simmered gently for 40 minutes or until tender
• 3.2 onions, sliced; cooked till soft and golden brown
• 4.20 millilitre cumin seeds, whole; added to onions and cooked till popping
• 5.20 millilitre black mustard seeds, whole; added to onions and cooked till popping
• 6.20 millilitre fennel seeds, whole; added to onions and cooked till popping
• 7.60 millilitre hazelnuts, cracked in half; toasted; added off heat

Method

1. 1.Cook the couscous according to directions on box.
2. 2.Simmer wild rice gently for 40 minutes or until tender.
3. 3.Add spices to the cooked golden onions and cook until they start popping.
4. 4.Remove from heat and add hazelnuts.
5. 5.Combine with couscous and rice and steam together until ready to serve (approximately 30 minutes).

Notes

• Margin note on card: 'Needs food from Pomary. / 50 pages ??? slow file' — personal notes unrelated to the recipe.
• The whole spice seeds give an aromatic, textured result. Add them to the onions hot so they pop and release flavour.

Margin notes

• Needs food from Pomary. 50 pages ??? slow file. [personal notes, not part of recipe]