/** * https://gist.github.com/samthor/64b114e4a4f539915a95b91ffd340acc */ (function() { var check = document.createElement('script'); if (!('noModule' in check) && 'onbeforeload' in check) { var = false; document.addEventListener('beforeload', function(e) { if (e.target === check) { = true; } else if (!e.target.hasAttribute('nomodule') || !) { return; } e.preventDefault(); }, true); check.type = 'module'; check.src = '.'; document.head.appendChild(check); check.remove(); } }());

Couscous with apricots, lemon and brazil nuts

Prepare: less than 30 mins
Cook: less than 10 mins
Serve: Serves 1
Dietary: Egg-free Pregnancy-friendly Vegetarian

By Garrey Dawson

From Ready Steady Cook

Ingredients

For the couscous

2 tbsp olive oil, plus extra for greasing
200g/7oz couscous
30g/1oz dried apricots, chopped
2 tbsp chopped fresh coriander
squeeze lemon juice
salt and freshly ground black pepper
300ml/10½fl oz hot chicken or vegetable stock
30g/1oz brazil nuts, chopped

To serve

small handful fresh basil, to garnish

Method

For the couscous, heat the olive oil in a saucepan, add the couscous and stir well to coat in the oil. Keep stirring over a medium heat for 2-3 minutes, then add the rest of the ingredients and cook over a low heat, stirring occasionally, until the stock has been absorbed and the couscous is tender. Fluff up the couscous with a fork.
Press the couscous into a lightly oiled ramekin, and turn out onto a serving plate. Garnish with the basil leaves and serve.