Apricot couscous

  • Preparation Time12 mins
  • Cooking Time15 mins
  • Serves4
  • DifficultyEasy
Extra-virgin olive oil
1 small red onion, small dice
30g dried apricots, coarsely chopped
35g whole almonds toasted, coarsely chopped
170g couscous
350ml chicken stock, warm
Pinch lemon zest
2 spring onions, green parts only
20g fresh mint leaves, roughly chopped
1/2 bunch fresh coriander leaves, roughly chopped plus leaves for garnish
Salt and freshly ground black pepper
1) In a medium saucepan add a 2 count of extra-virgin olive oil. Add the red onion, apricots and almonds and saute gently over low heat until translucent and slightly fragrant.

2) Add the couscous then dump in the warm chicken broth. Stir with a fork to combine, add lemon zest and cover. Let sit for 10 mins, then uncover and add the spring onions, mint, and coriander.

3) Fluff again with a fork. Season, to taste, with salt and pepper. Toss gently to combine.

4) Serve family-style on a large platter and garnish with fresh coriander.

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