Cous Cous

Ingredients

• 2x carrots

• 2 tbsp olive oil

• Carrot spices: 1tsp cumin, 1tsp coriander, 1⁄2 tsp cinnamon, 1⁄2 tsp turmeric

• 4x garlic cloves, diced

• 1x onion, diced

• 2 cups of vegetable stock

• 1 lemon, juiced

• 1 cup of couscous

• A handful of apricots or dates

• A handful of olives

• Any herbs you like. I used mint and coriander

Method

1. Chop the carrots into small chunks, and place in a mixing bowl along with the spice mix and the olive oil. Stir through so the carrots are coated.

2. Heat a large, deep frying pan on a medium heat with a splash of olive oil. Fry the onion for approximately 4 minutes, until it is golden but not burnt. At this point, add the garlic and carrots to the pan and fry for another 5 minutes.

3. Add the vegetable stock and lemon juice to the pan and turn up the heat slightly so that the water is boiling. Let the carrots boil for 5 minutes. At this point, add the cup of couscous to the pan and turn the heat down to low. Leave the couscous to simmer for 10 minutes (or until the couscous is just cooked, but not too soft). You will need to keep stirring the couscous and checking it is not sticking to the bottom. Add more water when necessary.

4. While the couscous is cooking, chop up the fresh herbs and apricots.

5. Remove the couscous from the heat, and add to a salad bowl along with the herbs, olives and apricots.