Jewelled Couscous

Antony Worrall Thompson

Jewelled Couscous
Serves 6-8
  • 600 ml/1 pint fresh chicken or vegetable stock (from a carton is fine)
  • 500 g/1 lb 2 oz couscous
  • grated rind of 1 lemon
  • 6 tbsp extra virgin olive oil
  • 50 g/2 oz toasted flaked almonds
  • 100 g/4 oz ready-to-eat apricots, chopped
  • 50 g/2 oz sultanas, about 4 tbsp.
  • 2 heaped tbsp chopped fresh flat leaf parsley
  • 2 heaped tbsp chopped fresh coriander
  • salt and freshly ground black pepper
  1. Heat the stock in a pan until boiling. Pour the couscous in a thin, steady stream and then stir in the lemon rind. Cover with plastic film and set aside for 5 minutes to allow the grains to swell. Remove the plastic film and fluff up the grains with a fork so that they separate.
  2. Return the couscous to the heat and drizzle over the olive oil. Cook gently for a few minutes, stirring with the fork to fluff up the grains, then remove from the heat – you could also do this in a large steamer, lined with a piece of muslin or a couple of new J-cloths. Fold in the almonds, apricots, sultanas, parsley and coriander and season to taste.
  3. Tip the couscous into an ovenproof dish, cover with plastic film and chill until ready to serve. You can keep this warm in the bottom of a moderate oven, covered with foil for up to half an hour until ready to serve. Alternatively, pierce the plastic film all over with a fork and heat on high in the microwave for 2-3 minutes or according to manufacturer’s instructions. Serve at once