Recipe courtesy of Psychologies Magazine (August 2019) and taken from Summer Every Day by Acland Geddes and Pedro Da Silva.
Serves : 6 – 8
Olive oil, for frying and drizzling
50g whole almonds
50g whole cashews
50g whole pecans
2 tblsp chopped fresh flat-leaf parsley
2 tblsp chopped fresh mint
2 tblsp chopped fresh basil
50g dried apricots, chopped into small pieces
Step One : Put the couscous in a serving bowl and add cold water until it is covered by about 2 cm of water. Leave until all the water is absorbed (about 10 minutes), then fluff it up with your hands.
Step Two : Put all the nuts in a pan with a splash of olive oil and toast over medium heat until they are nicely browned. Set aside to cool.
Step Three : Remove the pomegranate seeds by cutting the fruit in half, holding it over a bowl and bashing the outside with the back of a wooden spoon so that the seeds fall into the bowl.
Step Four : Stir the herbs, nuts, pomegranate seeds and dried apricots into the couscous. Add a little olive oil, season with salt and freshly ground black pepper and serve.