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Jewelled Couscous

Couscous is cheap, quick and goes a long way. Flavour it with curry paste, fresh herbs and whatever floats your boat - in this case, apricots, nuts and cherry tomatoes.


  • 250g couscous

  • 150g  dried apricots, chopped

  • 100g nuts, chopped (pistachios or almonds are good)

  • 100g cherry tomatoes, halved

  • small bunch of spring onion, finely chopped

  • bunch of coriander chopped

  • 2-3 teaspoons of curry paste (such as patak's)

  • 400ml of chicken or vegetable stock, boiling

  • 2 tablespoons of oil


  • 1.

    Heat the oil in a pan and add the curry paste. Take the pan of the heat and add the couscous and combine with the curry paste.

  • 2.

    Add the hot stock, cover the pan  and allow to swell (takes about 5 minutes). Fork through (or use your hands) to separate the grains.

  • 3.

    Add the apricots, tomatoes and the spring onion. Combine and fork through.

  • 4.

    Add the coriander and sprinkle with nuts before serving.

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