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Apricot Couscous  Veg  HT  ACC   N.African   15mins



Serves 4     Hot   Vegetarian  Vegan  Fruit  Nuts  Spices  Herbs  Accompaniment   Dairy free  Eggless  North Africa



1 tbsp Olive Oil

2 Shallots, finely diced

225g/8oz Couscous

100g/4oz Sultanas, soaked in hot  water until plump

50g/2oz Dried Apricots, chopped

¼ teasp Nutmeg

¼ teasp Ground Cinnamon

240ml/8fl.oz. Strong Vegetable Stock

1 teasp Maple Syrup

Salt and Pepper

1 heaped tbsp Freshly chopped Mint




1. Heat the oil in a large saucepan, add the shallots and fry very gently until soft and transparent.


2. Add the couscous and stir well then add the drained sultanas, apricots and spices.


3. Add the stock and maple syrup,  stir well then bring to the boil. Reduce the heat and cook for 3-4 minutes, stirring frequently.


4. Stir in  the chopped mint, taste and adjust the seasoning if necessary. Serve immediately.


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Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Boil  - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Freezing/Make ahead

Not suitable


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon

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