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Golden Couscous With Apricots

4 June 2018

Diets Description:
  • GMO free

AuthorNature's ChoiceCategoryDifficultyIntermediate

Couscous is easy and versatile and can be prepared in minutes, at home or even when going camping. All you do is cover with boiling water, cover the container and wait for the water to be absorbed. Our recipe with all the special ingredients, spices, onions, and apricots makes for a good-looking and great-tasting dish.

Ingredients
 500 g Nature’s Choice Couscous
 500 ml Hot Vegetable Stock
 2 tsp Nature's Choice Turmeric
 1 tsp Ground Cinnamon
 100 g Dried Apricot, chopped
 3 Red Onions, thinly sliced
 1 tsp Nature's Choice Coconut Sugar
 1 Lemon Zest and Juice
 2 tbsp Nature's Choice Olive Oil
 1 Small Bunch of Coriander, chopped
 1 Small Handful of Mint (Preserve a few leaves for garnish)

Method
1

Boil a kettle of water for steeping the onions.

2

Tip the couscous into a large bowl, then add the turmeric, cinnamon and apricots, and season well. Pour over your 500ml of stock, stir, then cover with cling film and leave for 5 minutes.

3

Put half the sliced onions in a bowl with a good pinch of salt and the coconut sugar. Pour over enough boiling water to cover and leave to steep for 10 minutes. (This will remove some of the onions’ acidity and turn them a beautiful bright pink colour.)

4

Heat enough oil for frying to come about 5cm up the side of a deep saucepan. Once hot, fry the remaining onions in batches for 1-2 minutes until golden and crispy. Drain on kitchen paper and sprinkle with salt.

5

Use a fork to fluff up the couscous. Drain the steeped onions and stir through the couscous with the lemon zest and juice, olive oil and herbs. Tip onto a serving platter or bowl and scatter with the crispy onions and mint leaves.

 

Ingredients

Ingredients
 500 g Nature’s Choice Couscous
 500 ml Hot Vegetable Stock
 2 tsp Nature's Choice Turmeric
 1 tsp Ground Cinnamon
 100 g Dried Apricot, chopped
 3 Red Onions, thinly sliced
 1 tsp Nature's Choice Coconut Sugar
 1 Lemon Zest and Juice
 2 tbsp Nature's Choice Olive Oil
 1 Small Bunch of Coriander, chopped
 1 Small Handful of Mint (Preserve a few leaves for garnish)

Directions

Method
1

Boil a kettle of water for steeping the onions.

2

Tip the couscous into a large bowl, then add the turmeric, cinnamon and apricots, and season well. Pour over your 500ml of stock, stir, then cover with cling film and leave for 5 minutes.

3

Put half the sliced onions in a bowl with a good pinch of salt and the coconut sugar. Pour over enough boiling water to cover and leave to steep for 10 minutes. (This will remove some of the onions’ acidity and turn them a beautiful bright pink colour.)

4

Heat enough oil for frying to come about 5cm up the side of a deep saucepan. Once hot, fry the remaining onions in batches for 1-2 minutes until golden and crispy. Drain on kitchen paper and sprinkle with salt.

5

Use a fork to fluff up the couscous. Drain the steeped onions and stir through the couscous with the lemon zest and juice, olive oil and herbs. Tip onto a serving platter or bowl and scatter with the crispy onions and mint leaves.

Golden Couscous With Apricots

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