menu for yor
Spiced fruity couscous
2 teaspoons cumin seeds
500ml/18fl oz vegetable stock
200g/7oz quick-cooking couscous
75g/3oz ready-to-eat prunes
75g/3oz ready-to-eat dried apricots
2 tablespoons extra virgin olive oil
2 tablespoons chopped fresh
salt and freshly ground black pepper
• Dry-roast the cumin seeds over a low heat in a non-stick frying pan for a
few minutes, stirring constantly. Crush the seeds finely using a mortar
and pestle, and set aside.
• Bring the stock to the boil in a large saucepan, add the couscous and
stir well. Turn off the heat, cover the pan and leave to stand for
10 minutes. Use a fork to fluff the couscous.
• Using scissors, snip the dried fruit into the couscous, then add the cumin
seeds, oil and half of the coriander. Season with salt and pepper. Fork
through until evenly mixed.
• Turn into a serving bowl and sprinkle with the remaining coriander.
Serve hot or at room temperature.