Ingredients 200g couscous 1 tsp dried rose petals 1 tsp ras- el- hanout 1 onion, diced 2 garlic cloves, minced 50g sultanas 50g dried apricots, diced 100g pine nuts 250ml vegetable stock 50g butter 1 lemon, juiced Handful of flat- leaf parsley, chopped Olive oil Sea salt Method 1. In a bowl, mix the couscous with the dried rose petals and the ras- el- hanout. 2. In a large pan, fry the onion and the garlic in some olive oil. Add the dried fruits and nuts and season with some sea salt. 3. Add the stock and allow it to come to the boil. 4. Gently pour in the couscous and remove from the heat. 5. Fold in the butter and the lemon juice, cover and allow to stand for 5 minutes. 6. Tip the couscous into a bowl. With the aid of the fork, fluff the couscous, until it is light and fluffy. 7. Scatter the flat leaf- parsley over the couscous and mix together. 8. To serve, Spoon the couscous onto four plates.