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Ingredients
- 200g cous cous
- 320mls almost boiling water
- 120mls olive oil
- 1 red onion, peeled and diced
- 2 cloves of garlic, peeled and sliced
- 1 red pepper, deseeded and diced
- Half a cauliflower, trimmed and chopped the same size as the pepper
- 2 tbsp of ras-al-hanout or garam masala
- A pinch of dried chilli
- 8 dried apricots, diced same size as the pepper and cauliflower
- Zest and juice of 1 orange
- 2 tbsp flaked almonds, toasted
- A bunch of roughly chopped coriander (including stalks)
- Salt and pepper
1 Pour the water over the cous cous then cover with clingfilm and let it sit for 10 minutes.
2 Fork the cous cous through so there are no lumps remaining.
3 Put the olive oil into a wide shallow pan or wok, then add the onion, garlic and pepper.
4 Cook for 15 minutes over a very gentle heat then add the cauliflower, ras-al-hanout and apricots.
5 Continue to cook for a further 15 minutes until everything starts to get sticky and begins to caramelise.
6 Add the zest and juice of the orange, followed by the cous cous, almonds and coriander. Season well and fold together gently.
7 Serve straight away with some hummus or minted yoghurt.
8 You can make this in advance and warm it through in a microwave or it is delicious at room temperature too.
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