AuthorFPGThis is a great dinner accompaniment, or simply serve as a main course with some grilled halloumi cheese.
450 ml vegetable stock
400 g can chick peas, drained
50 g ready-to-eat apricots
125 g mixed nuts
25 g butter
125 g leftover vegetables, roughly chopped
A pinch of salt
Freshly ground black peppercorns
Chopped herbs such as coriander, parsley or mint
450 g Couscous
1
Place the couscous in a bowl with 200ml hot stock. Leave for 5 minutes and break up the lumps with a fork.
2
Add the remaining hot stock, chickpeas, chopped apricots and nuts.
3
Melt the butter in a frying pan and stir-fry the vegetables until piping hot. Add to the couscous and season well; add the herbs just before serving.
Ingredients
450 ml vegetable stock
400 g can chick peas, drained
50 g ready-to-eat apricots
125 g mixed nuts
25 g butter
125 g leftover vegetables, roughly chopped
A pinch of salt
Freshly ground black peppercorns
Chopped herbs such as coriander, parsley or mint
450 g Couscous
Directions
1
Place the couscous in a bowl with 200ml hot stock. Leave for 5 minutes and break up the lumps with a fork.
2
Add the remaining hot stock, chickpeas, chopped apricots and nuts.
3
Melt the butter in a frying pan and stir-fry the vegetables until piping hot. Add to the couscous and season well; add the herbs just before serving.