Apricot couscous salad

SERVES 4

For the couscous:

• 300g hot vegetable stock
• 2 tsp harissa paste
• 2 tbsp olive oil
• 0 small bunch parsley
• 2 onions
• 5 green cardamom pods
• 1 clove garlic
• 0 lemon juice
• 250g ripe apricots

Step 1
butter a thick slice.

Step 2
To prepare the couscous, bring the stock or water to the boil in a good-sized saucepan, then pour in the couscous.

Step 3
Bring back to the boil then salt the liquid generously, as you might for pasta.

Step 4
Simmer for 9-10 minutes until tender but still with a bit of bite.

Step 5
Drain in a colander and run cold water through it to cool it quickly.

Step 6
Tip into a bowl and toss gently with a few drops of olive oil to stop it sticking together.

Step 7
While the couscous is cooking, make the apricot seasoning.

Step 8
Peel the onions, dice finely and cook in butter with lightly crushed cardamom pods, till soft and pale.

Step 9
Peel and slice the garlic and stir into the onion.

Step 10
Add the lemon zest.

Step 11
Halve and stone the apricots, add to the onions and set aside.

Step 12
Stir the warm apricot mixture into the cooling couscous.

Step 13
Stir in the lemon juice.

Step 14
Put the harissa paste in a small bowl, stir in the 2 tablespoons olive oil then fold gently into the apricots and couscous.

Step 15
Remove the leaves from the parsley, roughly chop them then fold into the couscous.