This is a really tasty side-dish, which goes really well with either a Moroccan tagine or as part of a BBQ or picnic. It keeps well in the fridge too so can be made in advance.
(Serves 4)
- Large mug of cous cous
- Olive oil
- 1 red onion (chopped)
- 2 teaspoonfuls of cumin
- 2 teaspoonfuls of ground coriander
- 1 teaspoonful of ground ginger
- 1 teaspoonful of cinnamon
- Generous drizzle of olive oil
- Toasted pine nuts
- Toasted almond flakes
- Fresh mint (chopped)
- Handful of dried apricots, chopped
- Small cupful of orange juice
- Pop the chopped apricots in a cup with the orange juice to soak
- Heat the olive oil in a pan and add the spices, until they’re dissolved
- Add the red onion to the pan with the oil and spices and fry for a few minutes
- Add the apricots and orange juice to the pan and simmer
- Place the cous cous in a bowl and cover with boiling water, leave to stand for a few minutes
- Separate the cous cous with a fork and then add the contents of the pan
- Add the fresh mint, pine nuts and almond flakes and combine all the ingredients before serving