Rated 4.75 out of 5 based on 4 votes
- 2 cups uncooked instant couscous
- 2 cups quality vegetable or chicken stock
- 1 Tbls butter
- 1 splash olive oil
- 1-2 pinch salt
- 1/2 cup dried apricots - finely chopped
- 1/2 cup slivered almonds
- 1/4 x small red onion – finely diced
- 3 Tbls honey
- 3 tspn ground cumin
- 3 tspn ground cinnamon
- 1 tspn fresh ginger, grated
- 1 x juice of lemon
- 1 handful baby spinach and rocket leaves
Fill a large bowl with your instant couscous, chopped apricots, salt and butter.
In a small saucepan, bring your stock to boiling point and pour over your couscous.
Cover the bowl with a large plate or chopping board and allow to cook for 5 minutes.
In the meantime, heat a small dry frying pan to hot and dry roast your almonds until they are golden and fragrant. Set aside.
Using the same pan (without the nuts), add your honey and allow to warm up until it turns runny. Do not let it bubble.
Once the couscous has finished cooking, gently use a fork to fluff up your couscous.
You should be using a careful folding technique, being sure not to squash your couscous.
Add your cumin, cinnamon and ginger, and carefully fold through until combined.
Add your lemon juice, honey and olive oil and again, carefully fold through until all grains are coated.
Finally add your baby leaves, almonds and onion.
Fold until all is combined.
Taste your couscous and add elements that tickle your palate. I like to serve mine with extra lemon and spices sprinkled ontop.
Can be served cold or warm.
Serves 8 as a side dish.
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Kristy I cook the couscous very simple way and was very good to.I used just hot vegetable stock and knob of butter.I will submit my recipe soon.This salad must be delicious to.Thank you for the recipe.
Thanks for the feedback Anna! Can’t wait to see your couscous recipe.
I love couscous and I also love Moroccan dishes. You have some great flavors here!
Thanks Sarah! Much obliged