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
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