Preparation time is 20minutes
Cook time is 20minutes
Total time is 40minutes
Serve is for 6 people
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Difficulty level: 3 out of 4
15 Ingredients
Number of servings
6
- 2tablespoons currants
- 1/2 cup mint, roughly chopped
- 1 red onion, finely chopped
- 1/2 cup flat-leaf parsley, chopped
- 2teaspoons ground coriander
- 2teaspoons ground cumin
- 1teaspoons paprika
- 2 cup salt reduced organic chicken stock
- 1 pinch pepper (for seasoning)
- 2tablespoons olive oil
- 2 cup couscous
- 2tablespoons pine nuts, toasted
- 1/3 cup dried apricots, diced
- 1/3 cup fresh orange juice
- 1 pinch pink salt ground (to taste)
Nutrition per serving
1520kJ / 363Cal
1520 Kilojoules or 363 Calories
17% of daily energy intake*
Protein
10.4grams
Fat
10.3grams
Carbs
54.8grams
Sugars
11.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Combine apricots, currants and orange juice in a bowl. Stand for 20 minutes or until apricots are soft.
Step 2 of 4
Meanwhile, heat 1 tablespoon of the oil in a saucepan over medium heat. Add onion and cook for 3 minutes or until soft. Stir in cumin, coriander and paprika. Cook for 1 minute or until aromatic. Add stock and bring to the boil. Stir couscous into stock. Cover, reduce heat and simmer for 10 minutes or until tender. Transfer to a bowl. Cool.
Step 3 of 4
Add apricot and juice mixture to couscous with remaining oil, parsley, mint and pine nuts. Season with salt and pepper. Stir to combine.
Step 4 of 4
Serve.
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