Jewelled couscous

4 servings

Ingredients

Quantity Ingredient
700 millilitres Chicken or vegetable stock
350 grams Couscous
Finely grated rind of 1 lemon
4 tablespoons Extra virgin olive oil
50 grams Toasted flaked almonds
75 grams Ready-to-eat apricots; chopped
3 tablespoons Sultanas
3 Heaped tbsp chopped fresh parsley
Salt and freshly ground black pepper

Directions

1 Heat the stock in a pan until boiling. Pour the couscous in a thin, steady stream and stir in the lemon rind.

2 Cover and set aside for five minutes, fluffing up with a fork half way through - it should soak up all of the liquid. Drizzle over the olive oil and fold in the almonds, apricots, sultanas and parsley. Season to taste.

2 Tip the couscous into an ovenproof dish and cover with clingfilm. You can keep this warm in the bottom of the oven, covered with foil for up to half an hour until ready to serve.

3 Alternatively, pierce the clingfilm all over with a fork and heat on high in the microwave for 2-3 minutes or according to the instructions.

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Recipe by: Food & Drink

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