Apricot couscous

Method

Apricot couscous

1) In a medium saucepan add a 2 count of extra-virgin olive oil. Add the red onion, apricots and almonds and saute gently over low heat until translucent and slightly fragrant.

2) Add the couscous then dump in the warm chicken broth. Stir with a fork to combine, add lemon zest and cover. Let sit for 10 mins, then uncover and add the spring onions, mint, and coriander.

3) Fluff again with a fork. Season, to taste, with salt and pepper. Toss gently to combine.

4) Serve family-style on a large platter and garnish with fresh coriander.