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| Ingredients: |
250g (9oz) couscous
600ml (1 pint water)
70g (2 and 1/2oz) ready to eat dried apricots
40g (1 and 1/2oz) blanched almonds |
600ml (1 pint) vegetable stock, chicken stock or water
1 tsp extra virgin olive oil
2 tbsp chopped fresh coriander
salt and pepper |
| Cooking Instructions: |
1) Put the couscous into a bowl and pour in the water. Leave to soak, stirring frequently with a fork to separate the grains, for 30 minutes, until almost all the liquid has been absorbed.
2) Meanwhile, using a sharp knife, cut the apricots into thin strips and set aside. Heat a heavy-based frying pan, add the almonds and cook over a low heat, shaking the pan frequently, for 1 - 2 minutes, until lightly toasted. Remove the pan from the heat.
3) Pour the stock into a saucepan and bring to the boil. Line a steamer with muslin. Stir the apricots into the soaked couscous, season with salt and pepper and spoon into the steamer. Cover with a tight-fitting lid, set the steamer over the pan and steam for 20 minutes. |
| Serving Suggestions: |
Transfer the couscous mixture to a warmed serving dish and stir in the olive oil, coriander and almonds.
Serve immediately. |
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