Moroccan Steamed Couscous and Apricot Salad

Equipment:

• Bowl
• Wooden spoon
• Pan with a steamer

Steamed couscous

Ingredients:

• 250 g of dry couscous grains
• ¾ cup of oil
• ¼ tsp salt
• About 200 ml of water (if using hot water to speed up the process, use less)
• 30g of butter or 2 tbsp of olive oil

Method:

1. Measure the couscous grains into a large plate, sprinkle with all the oil and work between your palms.
2. Add ¼ tsp of salt.
3. Then moisten the couscous with about 150 ml of water and continue to work it with your fingertips. Leave it to rest for a few minutes.
4. Set your steamer over a pan of water.
5. Transfer the couscous grains into the steamer and turn on the heat.
6. When steam rises over the couscous grains, remove the steamer.
7. Pour the couscous grains into the large plate.
8. Sprinkle with a cup of water and separate the grains with your fingers (or a wooden spoon).
9. Leave it to rest then repeat the process (you will need to repeat the process twice or thrice if the grains are coarse.)
10.  You will know it is done when you press it between your fingers, and it feels soft but not stodgy.
11.  Once the grains are cooked put in a knob of butter or 2tbsp olive oil and work it through while hot. Then you can make a hot or cold salad with it, serve it with a stew or eat it by itself with a bit of cinnamon and sugar.
12.  Leftovers can be frozen in portions for up to 4 weeks.

Carrot and apricot salad

Ingredients:

• 150 g of steamed couscous
• 1 large carrot, peeled and grated
• 6 dried apricots, diced
• 80g chickpeas from a 400g can drained and rinsed (the rest of the can can be used to make a houmous dip)
• 5 tbsp of flat leaf parsley, chopped
• 1 tbsp of extra virgin olive oil
• ½ a lemon, juice only
• 1 tsp dried coriander or ½ tsp of coriander powder

Method:

1. In a bowl place couscous, grated carrot, chickpeas, cut apricots, parsley, lemon, olive oil, dried coriander and salt.
2. Toss well and serve with any kind of meat or fish – or eat it on its own as a healthy vegan meal!