Fruit and Nut Couscous with Fresh Herbs

Recipe courtesy of Psychologies Magazine (August 2019) and taken from Summer Every Day by Acland Geddes and Pedro Da Silva.

Fruit and Nut couscous

Serves : 6 – 8

Ingredients :
500g couscous
Olive oil, for frying and drizzling
50g whole almonds
50g whole cashews
50g whole pecans
1 pomegranate
2 tblsp chopped fresh flat-leaf parsley
2 tblsp chopped fresh mint
2 tblsp chopped fresh basil
50g dried apricots, chopped into small pieces
50g raisins

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.