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Member recipe

Jewelled Couscous

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Serves 8

Goes with just about anything

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  • 1 cup (200g) couscouc
  • 1 cup (150g) dried apricots, roughly chopped
  • 50g dried sour cherries*
  • 50g craisins (dried cranberries)
  • 1/2 long red chilli, seeds, removed, finely chopped
  • Zest and juice of 1 orange and 1 lemon
  • 1/2 tsp mixed space or ground cinnamon
  • 2 tbsp red wine vinegar
  • 1/4 cup (60ml) olive oil
  • 2 tbsp sesame oil
  • 1/2 cup toasted mixed nuts (such as pine nuts, blanced almonds and pistachios)
  • 2 tbsp toasted sesame seeds
  • 4 spring onions, thinly sliced on a angle
  • 1/2 cucumber, seeds removed, cut into 1cm cubes
  • 1/3 firnly packed cup mint, chopped
  • 1/2 firmly packed cup flat leaf parsley or basil, roughly chopped
  • 1 bunch of rocket, leaves chopped


    1. Place the couscous in a large bowl with the dried fruit, chilli, orange and lemon zest and ground spice.
    2. Combine orange and lemon juice in a jug with vinegar, oils and enough boiling water to make up 1 cup (250ml), stirring well. Pour over couscous, then season. Cover bowl with plastic wrap, sealing the edges, then leave for 5 minutes. As the couscous soaks up the hot liquid, it will soak up all the strong aromatic flavours. Remove the wrap and fluff up couscous with a fork to separate the grains.
    3. Add the nuts, sesame seeds, spring onion, cucumber, herbs and rocket, then stir with a fork to combine. Check seasoning, then add more olive oil, lemon juice or salt and pepper, if necessary.
    4. * Dried sour cherries are available from gourmet food shops.

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