Apricot couscous

1

Recipe by: Tyler Florence

Ingredients

  • Extra-virgin olive oil
  • 1 small red onion, small Technique: Dicing Cutting a larger piece of food into even cube-shaped pieces. I know this Teach me, please dice
  • 30g dried apricots, coarsely Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped
  • 35g whole almonds toasted, coarsely Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped
  • 170g couscous
  • 350ml chicken stock, warm
  • Pinch lemon zest
  • 2 spring onions, green parts only
  • 20g fresh mint leaves, roughly Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped
  • 1/2 bunch fresh coriander leaves, roughly Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped plus leaves for garnish
  • Salt and freshly ground black pepper

Use imperial measurements

Method

How to make Apricot couscous

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.