• 4servings
  • 5minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, B9, C, E
MineralsCopper, Calcium, Potassium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 150 g couscous

  2. 1 tbsp extra virgin olive oil

  3. 1 heaped tsp vegetable bouillon , powder

  4. 1 heaped tbsp harissa

  5. handful of dried apricots , sliced

  6. 1 lemon , grated zest and juice

  7. large handful flat leaf parsley , chopped

  8. large handful of mint , roughly chopped

  9. 300 g small vine tomatoes

  10. 1 clove garlic , finely chopped

  11. large handful coriander , chopped

  12. small handful flaked almonds , toasted

  13. 1 red chilli , halved, seeds removed and sliced

  14. 1 tbsp extra virgin olive oil , or a dash of hazelnut oil

  15. 1 lemon , juice only

Instructions Jump to Ingredients ↑

  1. Put the couscous in a bowl, add the oil, and rub the grains with your hand so they are lightly coated with the oil. Add the chopped apricots. Combine 400ml boiling water with the vegetable bouillon and harissa. Stir well and pour enough liquid over the grains to cover. Cover the bowl with cling film and leave on one side for 5 minutes.

  2. Fluff up the grains with a fork and add the lemon rind, juice and chopped herbs. Add a bit more harissa if you think it needs it.

  3. Make the salsa. Quarter the tomatoes, flick out the seeds, dice the flesh and transfer to a bowl. Stir in the chopped garlic, coriander, toasted almonds, sliced red chilli, olive oil and enough lemon juice to sharpen. Serve with the chops and warm cous cous.

  4. For quality ingredients look for a quality mark. Red Tractor beef and lamb is responsibly produced and provenance guaranteed.

  5. Red Tractor beef and lamb: it’s a Good Food Story.


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