Couscous with apricots, lemon and brazil nuts
An average of 4.0 out of 5 stars from 1 rating
- Prepare
- less than 30 mins
- Cook
- less than 10 mins
- Serve
- Serves 1
Ingredients
For the couscous
- olive oil: 2 tbsp olive oil, plus extra for greasing
- couscous: 200g/7oz couscous
- dried apricots: 30g/1oz dried apricots, chopped
- fresh coriander: 2 tbsp chopped fresh coriander
- lemon juice: squeeze lemon juice
- black pepper: salt and freshly ground black pepper
- vegetable stock: 300ml/10陆fl oz hot chicken or vegetable stock
- brazil nuts: 30g/1oz brazil nuts, chopped
To serve
- basil: small handful fresh basil, to garnish
Method
For the couscous, heat the olive oil in a saucepan, add the couscous and stir well to coat in the oil. Keep stirring over a medium heat for 2-3 minutes, then add the rest of the ingredients and cook over a low heat, stirring occasionally, until the stock has been absorbed and the couscous is tender. Fluff up the couscous with a fork.
Press the couscous into a lightly oiled ramekin, and turn out onto a serving plate. Garnish with the basil leaves and serve.
