Categories: January

Ingredients

• 500g couscous
• 6 tbsp extra-virgin olive oil
• juice of 2 lemons
• 900ml hot vegetable stock
• 100g unsalted mixed nuts, chopped
• 175g ready-to-eat dried fruit, such as Medjool dates and/or apricots, chopped
• 4 tbsp chopped fresh flatleaf parsley
• 4 tbsp chopped fresh mint

Directions

1. Place the couscous in a bowl and add half the olive oil and lemon juice, stirring to ensure that all the grains are well coated. Season the hot stock and pour 800ml of it over the couscous. Cover with cling film and set aside for about 10 minutes, until the liquid is absorbed. Uncover and fluff up the couscous with a fork, stirring in the remaining hot stock if the grains look a little dry.

2. Meanwhile, toast the nuts in a heavy-based frying pan over a low heat for about 5 minutes, until golden. Remove from the heat and stir into the couscous, along with the remaining oil, fruit and herbs. Season to taste.

3. Tip the couscous into a serving dish and cover until you are ready to serve.

4. To make this in advance, leave to cool completely, cover with cling film and chill until needed. Allow to come up to room temperature for about 30 minutes before serving.

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