You can make this filling vegetarian dish "meaty" by adding chunks of chicken. Brown them, then add to the pan with the couscous
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.
© Copyright woman&home 2013