Bethany's Vegan Kitchen

This fruity, nutty couscous consists of finely chopped dried apricots, walnuts and spring onion, along with golden fluffy whole wheat couscous. This would be a lovely side dish for a barbecue or picnic. I like mixing in sweet flavours with salads, they add a nice pop of flavour, if you don’t want to use apricot you can substitute it for raisins

Yield; Six side servings (150kcal per serving) Cook time; 10 minutes

You’ll need;

1. 150g/5oz (dry weight) whole wheat couscous
2. 225ml hot vegetable stock
3. Four spring onions, finely sliced
4. 40g/1.4oz dried apricot, finely chopped
5. 40g/1.4oz walnuts, chopped
6. The juice of half a lemon
7. One teaspoon of turmeric
8. Half a teaspoon of cumin, or to taste
9. Salt and black pepper to taste

Method;

• Add the couscous into a shallow dish, pour the stock over and cover. Leave for ten minutes for the grains to absorb the stock
• While that’s doing it’s thing, prep the onions then add them into a mixing bowl along with the apricot and walnuts
• Once the couscous has absorbed the stock, fluff it all up with a fork. Once fluffy add it to the mixing bowl
• Evenly scatter over the turmeric and cumin over the couscous mixture, do the same with the lemon juice before finally seasoning with salt and pepper
• Give everything a really good mix to combine and then refrigerate until you’re ready to serve