- 250g couscous
Consisting of many tiny granules made from steamed and dried durum wheat, couscous has become a…
- 400ml hot vegetable stock
- 75g 2 ½ oz pine nuts
- 50g dried apricots, chopped
- bunch coriander leaves
- 4-5 tbsp raisins
- zest and juice 1 lemon
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 5 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
Put the couscous in a medium-sized bowl, pour over the stock, cover with cling film, and leave to stand for 5 mins. Meanwhile, toast the pine nuts in a dry pan for a few mins, until pale golden.
Fluff up the couscous with a fork, add all the remaining ingredients and mix well to combine.