You can make this filling vegetarian dish "meaty" by adding chunks of chicken. Brown them, then add to the pan with the couscous
- good pinch saffron threads
- 400ml (14fl oz) hot vegetable stock
- 1tbsp oil
- 1tbsp coriander seeds, lightly crushed
- ½tbsp cumin seeds, lightly crushed
- 1 leek, halved and sliced
- 200g (7oz) giant wholewheat couscous (we used Merchant Gourmet)
- 150g (5oz) dried apricots, roughly chopped
- 400g can chickpeas
- 50g (2oz) toasted flaked almonds
- 1 large handful parsley, chopped
- lemon wedges and extra virgin olive oil, to serve
Put the saffron and hot stock in a small jug and set aside. Heat the oil in a large sauté pan over a medium heat, add the coriander and cumin seeds and lightly fry for 1 minute, stirring often. Add the leek and sauté until lightly browned. Add the couscous, apricots and stock mixture to the pan. Bring to the boil, then reduce to a gentle simmer. Cover with a lid and leave for 12 minutes. Take off the heat and leave - still covered - for another 10 minutes.
Add the chickpeas to the pan, return to the heat and stir until heated through. Season well and stir in the almonds and parsley. Serve with a squeeze of lemon and a drizzle of olive oil.