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Ingredients
Method
- 259g couscous
- 400ml hot veg stock
- 80g pine nuts
- 60g dried apricots, chopped
- Bunch of coriander, leaves chopped
- 3 tbsp raisins
- 2 tbsp golden sultanas
- 5 tbsp olive oil
- 1 lemon, zest and juice
- Pomegranate seeds
- Place the couscous in a medium serving bowl and pour over the stock. Cover and leave to stand for 5 mins. Meanwhile, toast the pine nuts in a dry pan for 3 mins, or until slightly golden and aromatic.
- Fluff the couscous with a fork and add all of the other ingredients. Finish with a good glug of olive oil, a scattering of coriander, and some pomegranate seeds sprinkled on top - the perfect side for a lamb, chicken, or fish tagine!
5 mins
8 as a side
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