Moroccan-spiced cous cous and apricot salad


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
  1. Pop the chopped apricots in a cup with the orange juice to soak
  2. Heat the olive oil in a pan and add the spices, until they’re dissolved
  3. Add the red onion to the pan with the oil and spices and fry for a few minutes
  4. Add the apricots and orange juice to the pan and simmer
  5. Place the cous cous in a bowl and cover with boiling water, leave to stand for a few minutes
  6. Separate the cous cous with a fork and then add the contents of the pan
  7. Add the fresh mint, pine nuts and almond flakes and combine all the ingredients before serving

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