Jewelled couscous

You can make this couscous ahead and store in the fridge as it will keep well for a cou­ple of days.


Serves 8-10 Prep 12 mins plus 10 mins soak­ing No cook

400g couscous

2 tbsp le­mon-in­fused oil or 2 tbsp olive oil with the zest of 1/2 le­mon

500g soft dried apri­cots, chopped

1 cu­cum­ber, de­seeded and chopped

1 large yel­low pep­per, de­seeded and chopped

140g pit­ted black olives, chopped

140g sun­dried toma­toes, chopped small bunch pars­ley, chopped

12 cherry toma­toes, halved

1 Place the couscous in a bowl and cover with 700ml boil­ing wa­ter. Cover with cling film and leave for 10 mins, un­til all the liq­uid has been ab­sorbed.

2 Pour over the oil and some sea­son­ing, mix and fluff up the couscous with a fork.

3 Gen­tly stir through the re­main­ing in­gre­di­ents and serve.

PER SERV­ING 249 kcals, fat 7g, sat­u­rates 1g, carbs 40g, su­gars 20g, fi­bre 6g, pro­tein 6g, salt 0.7g

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