World Cuisine

Spicy Pine Nut and Apricot Couscous

cook 20 mins
  • 1–2 tablespoons butter or ghee
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seeds
  • 1 teaspoon fennel seeds
  • 2 tablespoons toasted pine nuts
  • 2–3 tablespoons finely chopped ready-to-eat dried apricots
  • 1–2 teaspoons harissa paste (see page 70)
  • salt and pepper
  • 350 g (11 1/2 oz) couscous
  • 1/2 teaspoon salt
  • 400 ml (14 fl oz) warm water
  • 1–2 tablespoons sunflower oil
  • Tip the couscous into a heatproof bowl. Stir the salt into the measurement water and pour over the couscous. Cover with a clean tea towel and leave to stand for about 10 minutes. Using your fingers, rub the oil into the grains for 4–5 minutes until light, airy and any lumps are broken up.
  • Heat the butter or ghee in a heavy-based frying pan, stir in the spices and fry for 2 minutes until they emit a nutty aroma. Toss in the pine nuts, apricots and harissa, then add the couscous, mix well and season.
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