Ingredients
fine couscous
150g
vegetable stock
250ml
pine kernels
2 tbsp
spring onions
8
olive oil
4 tbsp
ripe apricots
350g
lemon juice
2 tbsp
olive oil
2 tbsp
mint sprigs
15g
parsley sprigs
15g
Serves
4
| Time60 mins
fine couscous
150g
vegetable stock
250ml
pine kernels
2 tbsp
spring onions
8
olive oil
4 tbsp
ripe apricots
350g
lemon juice
2 tbsp
olive oil
2 tbsp
mint sprigs
15g
parsley sprigs
15g
Serves
4
| Time60 mins
Method
Put the couscous into a mixing bowl and pour over the hot stock. Set aside for a good 10 minutes until the stock has been fully absorbed.
In a shallow pan, toast the pine kernels, watching carefully and shaking the pan from time to time, until they are golden. Tip them into a bowl. Roughly chop the spring onions, discarding the dark green tips.
Return the empty pan to a moderate heat, warm 2 tbsp of olive oil, add the spring onions and let them cook for 5 minutes until soft. Halve and stone the apricots, then cut each half into two or three pieces.
Make the dressing: in a medium-sized bowl, whisk together the lemon juice and remaining 2 tbsp of olive oil.
Remove the leaves from the mint and parsley and finely chop two-thirds of them, leaving the remainder whole. Add the chopped and whole leaves to the dressing with a little salt and black pepper.
When there is no more liquid covering the couscous, run the tines of a fork through the grains to separate them. Add the herb dressing, the apricots, toasted pine kernels and softened spring onions and toss everything together. Serve at room temperature.
Ingredients
fine couscous
150g
vegetable stock
250ml
pine kernels
2 tbsp
spring onions
8
olive oil
4 tbsp
ripe apricots
350g
lemon juice
2 tbsp
olive oil
2 tbsp
mint sprigs
15g
parsley sprigs
15g
Method
Put the couscous into a mixing bowl and pour over the hot stock. Set aside for a good 10 minutes until the stock has been fully absorbed.
In a shallow pan, toast the pine kernels, watching carefully and shaking the pan from time to time, until they are golden. Tip them into a bowl. Roughly chop the spring onions, discarding the dark green tips.
Return the empty pan to a moderate heat, warm 2 tbsp of olive oil, add the spring onions and let them cook for 5 minutes until soft. Halve and stone the apricots, then cut each half into two or three pieces.
Make the dressing: in a medium-sized bowl, whisk together the lemon juice and remaining 2 tbsp of olive oil.
Remove the leaves from the mint and parsley and finely chop two-thirds of them, leaving the remainder whole. Add the chopped and whole leaves to the dressing with a little salt and black pepper.
When there is no more liquid covering the couscous, run the tines of a fork through the grains to separate them. Add the herb dressing, the apricots, toasted pine kernels and softened spring onions and toss everything together. Serve at room temperature.