Morrocan apricot wholewheat cous cous

A really quick wholegrain cous cous that can be whipped up in no time and goes perfectly with our middle eastern meatballs. Makes a little more than you need for 4 but leaves some for a lunch box treat the next day.

SERVES :4-6 | PREP & COOK: 15 min

Ingredients

• 3 shallots, finely sliced

• 1 tbsp pine nuts

• 1 tbsp cumin powder

• 8 dried apricots, diced

• Salt and pepper

• 300g wholewheat cous cous

• 500ml veg stock

• 1 lemon juiced

• Parsley (handful chopped)

Method

1. Put a large frying pan over a medium heat. Add the shallots and fry for 5 minutes.

2. Add the pine nuts and cumin powder and cook for a further 3 minutes

3. Remove the pan from the heat. Stir in the dried apricots, season. Add the cous cous, followed by the stock and the juice of 1 lemon and leave the cous cous to soak up all the liquid (about 5 minutes).

4. Fluff up with a fork and sprinkle with the Parsley and a little more salt if you like.